Happy New Year! I hope you all had a lovely and restful holiday season and most of all, a healthy one. I had a nice stay-cation full of food, chocolate, and other goodies and spent lots of quality time with my family. It was all fun and wonderful until my sister started sniffling. Then my mom and dad started
hacking a lung coughing. Finally, my husband had the chills and a fever simultaneously. That influenza outbreak hit my family and man oh man, did it hit them hard. I have no idea how I managed to stay healthy surrounded by all these sickos but I did thankfully. Maybe it was my constant and tireless Lysol-wiping and intense hand-washing or just dumb luck. Who knows, it’s a Festivus miracle. I tried to make some food that was easy on their sensitive systems and what I made for them was this soup. Typically, my go-to of cure-all food is congee, but in the case of stomach flu, even soupy rice porridge can be too much for the system.
This healing soup is the simplest of soups and as a result it’s easily digested by the body. Plus, it’s made with healthy and flavourful ingredients so it’s actually pretty tasty too – which is a total bonus because being sick sucks and at least your tastebuds can have a little enjoyment. Even if you are the sick one, you can potentially throw this together and feed yourself for the day. All you do is throw everything in a pot and simmer for an hour. Make a big batch and feed the family or freeze some for a flu-y day. Stay warm and well. Wishing you all the best for 2015 and beyond.
Healing Soup (Makes 3 to 4 portions)
- 1 medium onion diced
- 1 thumb sized piece of ginger, finely minced
- 3 cloves garlic, finely minced
- 2 carrots, 1/2″ diced
- 2 stalks celery, diced
- 1/2 cup cooked rice (optional)
- 6 cups vegetable or chicken stock (see recipe note)
- Salt to taste
Put all the ingredients into a medium sized pot and bring to boil. Reduce heat to low and simmer for 1 hour covered until vegetables are very soft. Season with salt to taste.
Recipe Note: Obviously, homemade stock is ideal but I used bouillon cubes for the soup pictured here. I love organic low-sodium chicken and vegetable bouillon cubes from Harvest Sun. They’re gluten-free and yeast-free too. For a vegan/vegetarian version, use vegetable stock. Also, I like to add sweet potato or other root vegetables like parsnips, but honestly, I just use whatever combination I have that’s handy.