Difficulty: Easy - for beginners
Dietary guidance: v v n g d
2 tbs. EVOO (extra virgin olive oill)
2-6 small potatoes chopped (depending on how much carb you want)
1 package celery (preferably organic) & leafy tops chopped
1 onion chopped
5 garlic cloves chopped
2 jalapeno peppers with seeds chopped (can add more or less)
your fave hot sauce
1/4 cup tomato paste
2 tbs. worcestershire sauce
1/2 cup vodka
28 oz. can crushed or diced fire-roasted tomatoes
one 32 oz. container (or 4 cups) chicken (or vegetable) stock
2 tbs. horseradish
juice of 1/2 lemon
handful of cilantro (or parsley) chopped
In large soup pot, heat 2 tbs. EVOO over medium-high heat. Add potatoes, celery, onion, garlic, and jalapeno pepper. Season with salt & pepper. Cook, stirring, until softened, 6-7 minutes. Stir in tomato paste and worcestershire, about 1 minute. Deglaze the pan with the vodka. Add the garlic salt, cayenne pepper, and your fave hot sauce (add as much or as little as you want....depending on how hot or not you want it!).
Stir in the tomatoes and chicken (or vegetable) stock and simmer to thicken, about 10-12 minutes. Finish the stew with the horseradish and lemon juice. Garnish with cilantro (or parsley).
Note: this is great served hot on a cold winter day, but can also be enjoyed cold during the hot summer!