Sunday, November 18, 2012

Worth a Re-Make Cold Care Soup


From now on the "go to" soup for the cold season will be this one.  This last week found hubby with a nasty cold.  He says it is just a "minor inconvenience" which, compared to other's challenges lately, proves to be true!  Still, as I watched and listened to his coughing jags, I felt I had to do something to make him feel better.  

Searching my refrigerator and pantry I came up with ingredients that would help (not cure, unfortunately)  his symptoms.  The bones of a good soup usually start with onions, celery and carrots.  From there anything goes or gets thrown in.   Besides cooking I like to research the health properties of certain foods and incorporate them in as many meals as I can.  The way I look at it is, if the Chinese and other cultures have been using these remedies for centuries, there must be something to it.  While this blog does not make health claims, what's the harm in throwing more herbs, spices and healthy veggies in your food?

Did you know that:

LEEKS act as an antiseptic and helps the body fight against infections?

SRIRACHA HOT SAUCE stimulates the immune system and acts as a decongestant?

GARLIC may reduce the severity of an upper respiratory tract infection and also boosts immunity?

GINGER has been widely used for cold care among other purposes?

So, fix a pot of this soup the next time a cold starts to rear its nasty head.  

Ingredients:

1 Tbsp olive oil

1 leek (4-5 inch piece, cleaned and sliced)

2 carrots, sliced

2 celery ribs, chopped

2-3 garlic cloves, chopped

4 cups chicken broth

1 cup water

1 tsp sriracha sauce

1/2 cup green beans (cut into bite size pieces)

1/2 cup chopped kale, optional

1 inch piece of ginger root, peeled and chopped

2 Tbsp parsley

salt and pepper to taste

1/2 cup rotelli pasta  

In a large pot add the oil, leek, carrots, celery and stir until soft on low/medium heat.  Add the garlic, broth, water and sriracha, stirring as you go.  Increase the heat to a boil and throw in the beans, kale, ginger and parsley.  Cover loosely,  reduce the heat back down to a simmer (low) and cook for approximately 30 minutes.  Add the rotelli, parsley, salt and pepper during the last 10 minutes. (or the time it takes to cook the pasta).

If you want to add small pieces of uncooked chicken do it before you boil.  If you want to add cooked shredded chicken wait until after the boil, during the simmer time.  I made two batches in a matter of 3 days and varied some of the ingredients.  You can too!


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