Virus-Busting and Mind-Blowing
For about a hundred reasons, I’m a bit of a soup fiend, not the least of which is that it is cheap and easy and I can make enough to feed an army (my family), or myself for several weeks. I tend to be a soup-all-year-round kind of girl, quoting “hot soup on a hot day… something something something…” but obviously hot soup on a cold day is even better. A version of this crossed my newsfeed a few days ago and I had to laugh. Throw the words “flu-busting” on to anything and it is sure to be an Internet sensation.
I love creamy soups, but ever since we kicked milk out of our house, I am sad to admit that creamy soups no longer love me. This little magic virus cure hits the spot and doesn’t have even a drop of milk in it.
The truth is, it is just a blended vegetable soup with a distinctly Asian kick. I mean, if eating your veggies suddenly counts as flu-busting than I think we all know how far we’ve fallen as a society. Also, I say “Asian” because I’m not actually a foodie so I don’t want to claim the wrong Pacific Island with the blend of spices I added simply because they sounded good.
I could have just as soon labeled this “Leftovers Soup #7” because in the true spirit of me and soup, no shopping nor measuring was actually utilized in the crafting of what I have now called breakfast and lunch for going on four straight days.
Bonus: it can easily be vegan, if that’s your thing. Bonus two: you can definitely add some leftover meat if you have some to use up and it would probably still be yummy.
Here’s my not-so-scientific recipe:
- 1 onion
- a bunch of cut up carrots that I did not peel
- an equal amount of cut up celery
- a slightly less than equal amount of cut up cauliflower
- more garlic than seemed necessary
- a nub of ginger
- 2 cans of chick peas without the liquid
- enough chicken stock to cover the veggies
- 1 can unsweetened coconut milk (the secret!)
- salt, pepper, turmeric (flu busting!), cayenne, curry, and coriander to taste
- a hearty dollop of green curry sauce at the end
First, sauté all the veggies until they are kind of soft and browned and mushed together in that aromatic way that your kids go, “Is something burning?” and you yell, “Get out of my kitchen!”
Next, add the chick peas and the chicken (or veggie) stock and bring to a boil. Lower the heat and cover. Go clean something. Or do a load of laundry. Or just forget about it because you can’t ruin mushy veggies.
When everything is sufficiently mush, blend it all in a blender or use an immersion blender if you are fancy. Adjust the liquid before blending for a consistency you like. I went on the thick side.
Finally, add your coconut milk and spices and stir. Taste, add some more spices, and stir some more. Top with a hearty dollop of green curry sauce, or sour cream might also be good, and a side of crusty sour dough (I know this is very un-Asian, but so yummy), and rest in the knowledge that you have successfully avoided another year of flu shots without guilt because this soup is obviously just as powerful, if not more, than modern medicine.
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