alllllll of the spices
Happy Monday! Can you believe it is here again SO soon, when we just needed oneeeee more day? Well lucky enough, I have developed the absolute perfect detox and immune boosting soup, perfect for the days of autumn upon us. This hearty soup is packed with all of the veggies and spices your body needs to fight off the colds & flu's we tend to get, while the chilly days are approaching. Don't get me wrong- I LOVE the Fall weather, but I also know that I am immune to that "once a year" terrible pre-winter cold. Anyone else?!
I created with this soup when Ryan came down with a really bad cold last week, and nothing else seemed to help. Usually when he's sick, he loads up on juices and smoothies and drinks cup after cup of tea. He refuses to take any medication, and won't even consider taking an actual vitamin. So what do you do when two people live in a shoe-box Manhattan apartment and one of them is sneezing and coughing CONSTANTLY?! You come up with the perfect cure! I guess naturally when someone is super sick, they would stock themselves up on a classic chicken soup, but being two people that don't eat meat, we had to load up on the next best thing- VEGGGGGIES!
I did all of my homework and researched the best vegetables & spices to cure a cold, and here they are! Most veggies in this soup contain all of the antioxidants to fight off infections, are loaded with Vitamins such as C & E, plus some of them even contain Iron and Potassium. Aside from that, Ginger alone is a naturalfever reducer, and immune booster. I've also recently learned about the health benefits behind Turmeric, and how it has a high antioxidant capacity. Some research also shows that Turmeric contains strong anti-inflammatory properties that may reduce symptoms closely linked with the flu. And of course, Lemon, Black Peppercorns, Bay Leaves & Chili powder all have their own way to kick your colds butt, while adding that spicy flavor to clear out your clogged up sinuses. SO, to sum things up, this is now our go-to when one of us is feeling under the weather, OR if we just want a super hearty healthy soup. Like, who doesn't enjoy curling up on the couch in some sweats with a big Ol' bowl of soup?! I know we personally had this twice in one week, and finished off the pot of soup both nights (and this recipe makes a TON!).
So whether you are feeling off, or you just want that Autumn hearty soup to kick off the season, I suggest you stock up on your veggies & try this soup for yourself. I am too excited that I can now share my fav "cold fighting" soup with all of you, and hope you'll enjoy as much as we did! SO. MUCH. FLAVOR.
By the way- Perfect timing with this crumby rainy weather we're having.
Thanks for reading, and enjoy! xx S.
| Vegan• Gluten Free |
I N G R E D I E N T S:
- 3 Parsnips, peeled & diced
- 5 Carrots, diced
- 3 Red Potatoes, cubed small
- 2 stalks of celery, diced
- 1 large Onion, diced
- 1/2 a lemon (wash the lemon really good!)
- 6 cups of veggie broth
- 2-3 cloves of garlic, minced
- 1 inch knob of ginger, minced
- 1 tsp of Turmeric
- 1/2 tsp of Chili powder
- 1/2 tsp of fresh cracked black pepper
- 2 bay leaves
- Pinch of red pepper flakes
- Salt to taste!
- Olive oil to saute
BEGIN: Start by dicing up your veggies and setting aside separately. In a large saucepan over medium heat, add a large splash of olive oil. Once hot, chuck in all your veggies + your garlic and ginger. Mix up your veggies well so they are evenly coated with the hot oil. Now, add in your turmeric, chili powder, black pepper, red pepper, and little bit of salt. Cover and cook for 10 minutes, frequently stirring so they saute evenly and don't stick to the bottom of the pot! The moisture built up with the lid closed will also help, so don't panic if at first your veggies seems a bit dry.
COOKIN': After about 10 minutes, pour in your broth, bay leaves, and juice from half a lemon. Take that actual lemon half you just juiced, and chuck it in the soup (trust me- it's worth it!). Bring your soup to a boil, then cover & reduce to medium heat. Cook for about 15-20 minutes, stirring occasionally.
BLENDDDD: Once your soup is finished cooking, kill the heat & carefully discard the bay leaves and lemon brine. Let the soup cool down a bit, and grab your immersion blender! Puree the soup completely so all of the spices come together evenly. (If you feel it's too thick, add some more broth!) If you don't have a hand blender- no worries. Just blender in a regular blender in small batches. Add salt & pepper to taste, and enjoy! I suggest with a fresh loaf of some No-Knead Bread ;)