Spicy Noodle Soup

Makes 6 servings

Per 1-cup serving: 124 calories; 2.4 g fat; 0.4 g saturated fat; 17.5% calories from fat; 0 mg cholesterol; 4.2 g protein; 22.1 g carbohydrate; 2.5 g sugar; 2.4 g fiber; 223 mg sodium; 28 mg calcium; 1.7 mg iron; 4.6 mg vitamin C; 441 mcg beta-carotene; 1.1 mg vitamin E

Directions

This enchanting, unusual soup abounds with exotic spices and vivid flavor.

• 2 teaspoons olive oil
• 1 large onion, finely chopped
• 2 teaspoons crushed garlic
• 1 teaspoon whole or ground caraway seeds
• 5 1/2 cups water
• 1/4 cup chopped celery
• 3 tablespoons tomato paste
• 1 tablespoon sweet paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 4 bay leaves
• salt
• black pepper
• 1 1/2 cups dry vermicelli noodles broken into small pieces
• 2 tablespoons chopped fresh cilantro or parsley

Heat oil in a large soup pot.
When hot, add onion and sauté over medium heat until soft and golden, about 15 minutes
Add garlic and caraway seeds and sauté a few minutes more.
Stir in remaining ingredients, except noodles and cilantro or parsley, and bring to a boil.
Reduce heat and simmer 5 minutes.
Stir in noodles, cover, and cook 15 minutes longer.
Stir in cilantro or parsley, and serve immediately.
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Recipe from Breaking the Food Seduction by Neal Barnard, M.D.; 
     recipe by Jo Stepaniak; © Jo Stepaniak 2005,
             published by permission.