Feel Better Soup
I don’t like that sickness has a season.
As the main cooker and food maker in our home, I try to help us to avoid sickness by keeping our diet full of nutrient rich foods (thanks to Abundant Harvest Organics that’s a simple enough task). I try to be proactive, to supply us with lots of fruits and veggies, whole grains, lean proteins… you know, the good stuff. But, we still sometimes get sick.
I got sick the week after we got back from Paris. The timing could have been much worse, so I didn’t complain too much. But, it’s still no fun (except for the laying around all day watching TV, that’s fun for about a day 😉 ).
I wanted to make Chicken Noodle Soup, but didn’t have any chicken or vegetable stock. I figured that rather than make stock and then discard the veggies, I’d make soup and eat the veggies. It was an attempt to force all sorts of nutrients into my body, while cleaning out the fridge. Success!!
Whatever veggies you’ve got on hand will work. At the time I had some onion, kohl rabi, collard greens, roasted garlic, spinach, radishes, and cauliflower that needed to be used up. You could also add broccoli, carrots, turnips, or cabbage.
I added lentils for some lean protein, and pasta just for fun. The pasta soaked up a lot of the broth, so be warned, this is a thiiiick soup. Feel free to add more liquid if you’d like. (If you’re making enough for leftovers, cook the pasta separately and add some to each bowl, but not to the pot of soup… unless you want “Feel Better Pasta”, which is also delicious.)
I hope you’re feeling great and that this soup makes you feel even better. But, if you are feeling poor, I wish you restored health very soon.
- 1-2 T olive oil
- 1 onion, chopped
- 3 kohl rabi, peeled and chopped
- 5 red radishes (or any other radish – about 1-2 C), chopped
- 4 C cauliflower, chopped
- to taste, salt
- to taste, pepper
- 1 t oregano, dried
- 1 t parsley, dried
- 1 t thyme, dried
- 1 t sriracha (or your favorite hot sauce, or a pinch of cayenne)
- 4-6 cloves roasted garlic (optional), mashed
- 1 t dijon mustard
- 1-2 8 oz. can tomato sauce
- 1/2 C lentils (cooked)
- 8 C water or vegetable stock
- 1/2 C uncooked orzo pasta
- 5 C collard greens, chopped
- 2 C spinach, chopped
- 1 T lemon juice
- 1 t apple cider vinegar
- Heat soup pot, add oil, when hot add onion through pepper. Cook for about 15 minutes over medium heat, stirring occasionally.
- Add oregano through water/stock, bring to a boil. Cook until all vegetables are tender, then add pasta.
- When pasta is almost done, add greens.
- When pasta is done and greens are wilted, add lemon and vinegar.
- Taste and adjust seasoning if needed.
- Serve and feel better soon.