I mentioned I got sick around the holidays with all the back and forth, drinking, over-eating, not sleeping, million things going on. My immune system couldn’t handle it. Whenever I feel like I am getting sick, I load up on antioxidants quickly. This time, with all the rushing around, I didn’t take good care of myself. SO, I spent a few days on the couch forcing myself to relax and get better before our ski weekend trip. I was happy to recover in just 2 days from what I think was the flu…(cold sweats, fever, congestion, fatigue)  I made myself my dad’s amazingly delicious chicken noodle soup and ate it non-stop for 3 days. I also drank peppermint tea and chamomile tea with honey every hour and of course, made sure to eat an entire pomegranate each day. Here is my master way of cutting the pom!

After our ski weekend, N managed to catch the flu (totally my fault!) even thought I Lysol-ed the entire house. I decided to find a yummy soup to make for N to have that week and I am happy I found this Roasted Cauliflower and Brussel Sprout one because it has landed into our “keeper recipe” pile. SO SO good. 

It’s so creamy yet dairy-free. Roasting the vegetables really adds this amazing flavor to the soup. I added carrots and parsnips to the roasting pan and blended them right in. I also served it with a baked baguette, duh 😉 (and a side of pomegranates for N)

[yumprint-recipe id=’28’]
photo by SkinnyTaste*

Enjoy 🙂

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