The only thing I want when I’m sick is soup. I make a huge pot and eat it until I’m well; breakfast, lunch, dinner: soup! Being under the weather makes it tough to procure ingredients, so sometimes you have to use whatever is in the house. Luckily, working with what I’ve got is an innate skill. The yummy soup pictured above is one such concoction.
I have found that many people are as thrown off with making soup as I am with baking anything that does not come in a box with instructions printed on the back. Hopefully the soup fearful chef will see from this post that a delicious brew can be assembled with almost anything you have lying around!!
Here’s a quick rundown of what went into it (keep in mind, I’m not a recipe kind of a girl):
-medium yellow onion, chopped
- couple cloves of garlic, chopped
- two stalks of asparagus
- a handful of dry french lentils
- about 1/4 cup marrakesh couscous
- 4 to 5 leaves of swiss chard, chopped
- a tomato, chopped
- one large carrot, chopped roughly
- a sprinkling of frozen corn
- seasonings: smashed cumin seed, crumbled dry rosemary, celery seed, ground pepper, veggie bouillon base (I use this one, because it’s awesome).
Luckily I had one key flavor ingredient for soup, an onion!! I sliced a medium yellow onion, a couple cloves of garlic and two stalks of asparagus, and sautéed then with a little olive oil until it looked like the picture above.
Next, I filled the pot 3/4 of the way full with water and added the lentil, marrakesh couscous, carrot and tomato, and cooked for 40 or so minutes. Soup is like pasta sauce and chili, the longer you cook it the better it tastes!!
Near the end of the cooking cycle I added the corn, seasonings and bouillon to taste. The Swiss chard goes in last, cook for about 10 more minutes and then enjoy. If you’re feeling sick, like I was, squeeze a little fresh lemon juice on top before serving (it’s the Greek mom’s soup additive remedy).