Ugghh…. I caught the dreaded cold.
Serves me right for being so cocky around work that I hadn’t had a sick day in over a year. Dammit karma.
Anyway, inspired by a recipe in Alicia Silverstone’s The Kind Diet (but actually ended up being quite different), here is my recipe for a feel better soup.
Stacked with veggies and goodness, nice and warming, a little bit hearty, but not too heavy…. and it is quick and easy to make.
- 1 carrot
- 1 shallot
- 2/3 leaves of kale
- 1/2 head broccoli
- 2 cups cabbage
- 1 tin chickpeas
- 2 stalks celery
- 3 tablespoons miso
- 2 tablespoons soy sauce
- Dash of olive oil
Chop all your veggies into chunks you’d want to pick up with a spoon!
Add a dash of olive oil to a big saucepan, and gently fry the shallots and carrot for a few moments. Then, add the celery and broccoli and do the same. Then, add 3 cups hot (or even boiling) water and the soy sauce. Let this simmer for a few moments, until you can feel the carrot is pretty much cooked.
Get a few spoons of the liquid from the pot, and put into a mug with the miso and stir it until it is dissolved.
Then, add the cabbage, kale and chickpeas about two minutes before it is ready.
This lasts in the fridge for about four days.