Recipe: Garlic and Ginger Soup with Tortilla and Tortellini Variations (serves 1)

GARLIC AND GINGER SOUP

3 1/2 cups chicken or meat broth
1 tablespoon coarsely grated gingerroot
4 peeled garlic cloves
1 celery stalk, trimmed and cut into chunks
1 carrot, trimmed and cut into chunks
1/2 teaspoon balsamic or cider vinegar
1 teaspoon reduced-sodium soy sauce
Dash of Tabasco sauce
Finely chopped fresh parsley or cilantro (optional)

Combine the chicken broth, gingerroot, garlic, celery, and carrot in a medium-size saucepan. Bring the mixture to a boil, reduce the heat to low, and simmer 30 minutes.

Pour the broth mixture through a fine-meshed strainer into a bowl. Stir in the vinegar, soy sauce, and Tabasco. Sprinkle with the parsley or cilantro (if using).

VARIATIONS:

TORTILLA SOUP:
Omit the gingerroot, vinegar, and soy sauce;
add to the other ingredients:
1 fresh or canned tomato

After straining the broth, add:
1/2 cup chicken cubes
Simmer until done.

After spooning the soup into your bowl, add:
2 tablespoons crumbled farmer's cheese or goat's cheese
a taco shell broken into bits (or a handful of crushed corn tortilla chips)
A squeeze of fresh lime

TORTELLINI-SPINACH SOUP:
Omit the vinegar, soy sauce and Tabasco. After straining the broth, return it to the saucepan. Add:
1/2 cup dried, fresh, or frozen tortellini
1 cup shredded spinach leaves
Simmer until the tortellini are cooked.

Makes 1 serving
Source: Serves One by Toni Lydecker