Knock on wood, since the New Year rang in the Nolans have all been healthy. Enjoying a bowl of hot, homemade soup, full of vegetables, warms me to the bone, tastes oh so good and I feel it keeps the winter germs at bay.
I prefer to call this soup Veggie Soup over Cabbage Soup, because of that 80’s fad the ‘Cabbage Soup Diet’. That’s a bunch of hooey. The soup however, is pretty darn tasty eaten in moderation. As is, it’s also a point-free food on a popular weight-loss program, but sometime I like to top it with a bit of cheese or even add some beans to the mix.
- Non-stick spray or just a wee bit (1/2 tsp or so) of oil
- 1 onion, diced
- 3 stalks celery, diced
- 3 cloves garlic, minced
- 1/2 lb sliced mushrooms
- 1 zucchini, diced
- 1 small cabbage, diced
- 3 large carrots, diced, shredded, sliced, your choice
- 1/2 small turnip, cubed
- 1 tomato, chopped
- 1 tsp oregano
- 1/2 tsp basil
- 1 tbsp tomato paste
- 1 900ml container low-sodium beef broth
- Pepper to taste
In a large stock pot or Dutch oven sprayed with non-stick spray, sauté the veggies as you get them ready over medium heat. When the veggies are starting to soften and get fragrant, add in the tomato paste and spices and cook for another minute or so. Add in the broth and bring to a simmer. Allow to cook over low heat until the vegetables are cooked. If there is not enough broth for your liking, feel free to add more.
Along with eating well and getting plenty of sleep, being proactive when cold & flu symptoms start can make a huge difference in how long and how hard the virus will hit.
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What tricks do you have up your sleeve to nip cold & flu in the bud?
Disclosure: I am part of the Church & Dwight ambassador program. All opinions expressed are honest and my own.