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 (more…)
I have been feeling a bit under the weather the past few days. My mom thinks it has to do with my non-stop schedule…hmmm Anyways, I took 2 days off work to “relax” and it was really difficult!! It harder than it sounds..at least for me.. when I have a 100 things I want/need to do.
I managed to snuggle up with Freddy and my Kindle to finish reading Me before you! We’re having a book club meeting next Wednesday so I better catch up quick.
Back to the topic… SOUP!! We had 3 days of soup: chicken noodle, tomato basil and, yesterday I made Cauliflower and Cheddar Soup…with parsnips for added flavor.
I made a separate batch for Freddy w/o the onions or added spices – he got parsley though- really good for dogs! (nerd fact: Parsley freshens your pooches breath and provides phytochemicals. It also has Vitamin C, Vitamin K, carotenoids, B vitamins, iron and limonene)
Here is the recipe. Serve with some crusty bread- I made Guy Fieri’s Vegan garlic bread to go with.
- 1 medium head cauliflower, broken in florets
- 1 medium onion, chopped
- 1-2 parsnips, chopped
- 4 cups water
- 1.5 chicken bouillon cube
- 1 tbsp chopped fresh rosemary
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
- 1 tbsp. sour cream
- 1 cup shredded white cheddar cheese
- Chopped fresh parsley (to garnish)
- Coarse salt and ground pepper, to taste
- Crumbled organic bacon, bake it
- In a large pot, melt butter over medium. Add onion and cook, stirring occasionally, until softened, 8 minutes. Add cauliflower (& parsnips, if using) and cook until just beginning to brown, 12 minutes. Add water and bouillon cube; bring to a boil over high. Reduce heat and simmer until cauliflower is very tender, 20 minutes. Add rosemary.
- In a separate bowl, whisk sour cream with flour and take with a tbsp. of the hot broth. Wish really well and then blend into soup. This will add a nice cream color to the soup and also thicken it up.
- I use a potato masher to mash everything up right in the same pot - you can also use a blender to get a smoother consistency- but why add another dish to the wash?
- Heat over medium until warmed through; add cheese and stir until melted. Season with salt and pepper. Serve sprinkled with parsley and bacon, if desired. (I made a couple strips of bacon in the oven with the bread and crumbled it on top)
Colder nights mean summer is winding down and the season for warm SOUP is upon us. I’d totally be lying if I said I didn’t eat soup even if its 90 degrees out! I grew up with soup being a part of almost every meal. My Babcia (grandmother) would ALWAYS be making some variety with whatever summer veggies were around, so I am used to eating soup in the summer… but for everyone else… Welcome to Soup Season!
Barszcz Czerwony (Polish Red Beet Borscht)
I had some extra beets and potatoes left over from the Farmers Market, and I feel like I haven’t had eggs in a while…. so as a result… I made Borscht for dins. Here is my recipe derived mostly from memory and taste. I don’t really like to follow recipes; so I kind of make it work until it tastes AMAZE.
- 6 cups water
- 1-1/2 Vegetable Boulin cube
- 2-4 Beets (peeled and cut into cubes OR *shredded -can get messy :O)
- 3 -4 Carrots (or 2 handfuls of baby carrots)
- 2-3 pieces of Celery
- Salt & Pepper (as needed for taste)
- 1 Bay Leaf
- 2-3 Potatoes (cut into cubes)
- Handful of kale (optional)
- 2-4 Eggs
- 1/2 medium Onion (chopped)
- 1 Tbsp. butter
- 1-2 Tsp. Sour Cream
- Parsley (for garnish)
- Put everything (down to the potatoes) in a large pot and let boil. Once boiling, reduce heat to low and let simmer (covered).
- In a separate pot, boil some eggs.
- While everything is simmering, saute onion in butter with some salt. Add the potatoes from the soup (you can also boil them separately, but I don't like dirtying another pot if I don't need to) and mash them up with the onions and butter.
- Set Aside.
- I usually wait until the carrots, potatoes and beets are soft....about 25-30 mins,and then shut off the soup. Add Kale or some spinach if you are using it). Take out a Tbsp of soup and whisk in the sour cream until fully uniform. Transfer the combo into the soup until well blended. Sometimes, I don't even add the sour cream- it's more of personal preference... but it makes a pretty pink color!
- Cut up the boiled egg , scoop a spoon of the mashed potatoes and sprinkle some parsley into the bowl! Enjoy 🙂