Sick Day Soup

I got a bad cold this weekend. Whenever I get colds, I attack it right from the beginning by loading up on vitamin C and soups. However, the morning I got the cold, I realized that I had no fruits or juice, soup, or kleenex, which meant that I needed to go to the store to get them.

Unfortunately for me, this particular morning happened to be Veteran’s Day (conveniently, a Sunday) which meant that no major stores were open and the busses were barely running. Only one store was open–a convenience store, which meant it was limited in its vegan options. I loaded up on orange juice, kleenex, and crackers, but I was left with no soup–the most important remedy for relieving my cold symptoms. I had no choice but to make my own with the ingredients I had at home. Thus, the inspiration for this recipe!

Sick-Day Soup

By Noela Published: November 14, 2012

  • Yield: 2-3 Servings
  • Prep: 10 mins
  • Cook: 30 mins
  • Ready In: 40 mins

Warm and comforting, this soup is salty and a bit spicy--perfect for soothing your sore or scratchy throat. Breathing in the steam of the soup hot off the stove is also very good for clearing your nostrils of stuffiness.

Ingredients

Instructions

  1. In a large pot, set water on high heat for about 5 minutes. Add in the bouillon cube and stir it so it dissolves.
  2. While waiting for the water to boil, chop potatoes (without peeling). The way I do it is to first cut the potato width wise and then cut each resulting disc in half. So you end up with half-moon shaped potatoes. Add the potatoes to the water. Stir.
  3. Next, dice the onion. It really doesn't matter which way you cut them--cut them to your preference and add them to the soup. Stir in the onions. Slice the carrots and add them to the pot as well. Throughout vegetable cutting and preparing, you'll want to stir the soup every so often.
  4. Now, prepare the broccoli and cauliflour. If using frozen, simply toss them into the pot and stir. If using fresh, chop them up into very small pieces and throw them into the pot. And of course, stir.
  5. Using a measuring cup, drain out some of the water (no more than 1 cup) and pour into a mug. You can either drink this broth as it is or add it back into the soup later after more water has evaporated. Add the can of tomatoes and STIR.
  6. Add the spices, salt, pepper, and lemon juice. The amount may vary based on your taste preferences, but I like very aromatic and savory soup, so I tend to add quite a lot.
  7. Test the readiness of the soup by taking out a potato and cutting into it with a knife to see how soft it is. If it slices very easily, your soup is done. If it is still a little crunchy, your soup needs more time.
  8. When the soup is done, add in the broth you removed earlier back in if you feel it needs to be more liquidy. Turn the heat down to low. Use a ladel or measuring cup to scoop it into your bowl.
  9. Serve with saltine crackers, a warm blanket, pillows, comfy chair, and get well soon 😀