A hearty, thick soup rich in vitamin C and beta-carotene. These antioxidants are important to help protect the brain cells, neurotransmitters and the essential fats in the cell membranes from free radical attack.
1 onion, chopped
1 garlic clove, chopped
1 tsp. olive oil
1 lb. 2 oz. carrots, chopped
2 celery stalks, chopped
½ tsp. whole-grain mustard
½ tsp. onion powder
½ tsp. sea salt
dash of Tabasco
sprigs of fresh thyme
½-in. piece of ginger root, peeled and grated
4 cups chicken or vegetable stock
plain yogurt or soy yogurt
freshly ground black pepper
In a large pot, soften the onion and garlic in the oil for a couple of minutes. Add the carrots, celery, mustard, onion powder, salt, Tabasco, thyme, ginger and stock. Bring to a boil, then turn the heat down, cover with a lid and simmer for 30 minutes. Puree the soup with an immersion blender or pour into a standing blender and blend until smooth. Swirl 1 teaspoon of plain yogurt in each bowl. Season with black pepper and serve.