TRUCKEE, Calif. — This really should be called Rick Rucker soup revisited, because he turned me on to this during head cold season. But that’s hard to say three times.

Originally, this recipe had red lentils, potatoes and, essentially, lots of carbs. I’m done with carbs. I can barely fit into my ski pants.

So I fussed with it a bit, but kept all the spices. The combination is fantastic and really warms you up. It is so spicy it might burn a calorie.

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Ingredients:

3 tbls. olive oil

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1 large onion, peeled and coarsely chopped (about 1-2 inch pieces)

4 stalks celery, chopped (2 inches)

2 cloves garlic, minced

3 large carrots, peeled and sliced thick (1/2 inch)

1 Bay Leaf, crumbled

2 inches fresh ginger, peeled and grated

1/2 tsp. ground cumin

1/2 tsp. ground coriander

1 Star Anise (optional)

1/2 tsp. cayenne pepper

3 tbls. curry powder

2 tbls. coarsely ground black pepper

one 28 oz can whole, peeled tomatoes

64 oz chicken broth

1 cup fresh whole green beans, ends trimmed

1 bunch bok choy

1 block firm tofu, cut into quarters

Preparation:

In large stew pot, over medium heat, sauté onions in olive oil until soft. Add garlic and ginger and stir until all is blended and aromatic. Add celery and carrots and all spices, stirring and cooking, again, until you can smell the spices releasing, about two minutes.

Add canned tomatoes, chicken broth and cook over medium-high heat for about 30 minutes. Reduce heat to medium and add bok choy and green beans. Continue cooking for another 20 minutes. Add tofu, stir gently and cook for another 10 minutes. You’re good to go!

Simone Grandmain is an internationally published travel and food writer who currently calls Truckee-Tahoe home. She welcomes your recipes, kitchen “must-haves” and food news at simone_grandmain@hotmail.com.