Instructions: Chop the carrot, celery, onion and garlic and set aside. Chop the chicken.

Heat a large soup pan with nonstick surface. Lightly coat bottom of the pan with vegetable oil spray. Add the olive oil and asafetida. Heat over high flame; add the chicken and stir to coat. Add the carrot, celery, onion and garlic and stir to combine. Season with curry cumin spice blend and cook until vegetables are aromatic and soft and the chicken is no longer pink, 5 to 7 minutes. Add the broth and the remaining vegetables. Add water to cover. Bring to a boil. Cover, reduce heat and simmer until potatoes are tender, (10 to 20 minutes, depending on size of potatoes). Season with soy sauce and hot pepper sauce; correct salt and pepper if needed. Serve hot with a wheat berry or high fiber bread.

TIP - Dehyrated herbs and vegetables are a must for low fat kitchens. In this dish I used a Mediterranean blend of dried leek, dill, parsley and fenugreek from Sadaf online at http://sadaf.com/store/product131.html

Description: "Quick and easy aromatic soup made with whats usually in our pantry"

Yield: 6 cups

NOTES : This is a chicken and vegetable soup that delivers a burst of flavor and aroma in a short amount of time.

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