Preparation:
1. in large stockpot, heat oil. 2. add garlic and saute until light brown. 3. add carrots, celery and onions and saute until just tender. 4. add v-8, tomatoes, celery seed, bay leaf, peppercorns and water. 5. bring to a boil. 6. turn to simmer and cook for about 30 minutes. 7. add spinach, parsley, broccoli and yellow curry base. 8. season with salt and pepper. 9. cook for another 5-10 minutes. 10. serve hot. |
