Preparation

This recipe will make a large pot of soup for about 10-12 servings as a main meal or double that as a appetizer.  We store our leftover soup in the covered pot in our refrigerator for several days. This makes a great soup and salad meal.

We begin by placing the soup pot on the stove top with about 8-10 cups of water, with the heat turned on to high.  When the water begins to boil, turn the heat down to simmer.

While the water is heating, we wash, clean, and peel the veggies, and chop them in our food processor.  We use the fine shred disk for the carrots, and coarse for the other veggies.  It is also nice to hand cut the broccoli florets, and shred the cores.

We put the shredded veggies in the soup pot as they are processed, along with the ginger and hot pepper, mixing every time we add something.

After the veggies wilt in the hot water, their volume will dramatically decrease.  Mix every few minutes until they have all wilted. Once the veggies have all wilted, push the veggies down with a large spoon, and if necessary bring the water level up so that it just covered the veggies with boiling hot water (we heat the water in our microwave oven).

While the soup pot is heating back up to a simmering boil, break the spaghetti into 1 to 1-1/2 inch long pieces.  When the soup reaches a simmering boil, mix in the spaghetti pieces by sprinkling them over the top of the soup and mixing in.  Let the soup simmer for another half hour with the cover on.

While the soup is cooking, place about 1 cup of water in the container of a high speed blender, add the dates, soy sauce, sesame seeds, smoke flavor, and corn starch.  Cover the container and run the blender at high speed until the contents are smooth.  When the soup is finished cooking and spaghetti pieces are tender, add the contents of the blender container and mix thoroughly.  Turn off the heat.

Serve and enjoy!