Soup for sickie ickies.

Thank goodness I have managed to only be sick once during this cold and flu season. Well, I might have to say twice, because as I write this, I feel like a little something is up to no good in my sinuses.

The other day, husband started to feel achy and warm, plus he was sneezing quite a bit. I knew that I would most likely end up being sick myself and I took my usual home remedy precautions, including nasal irrigation and drinking a lot of liquids.

When I got home from work last night, my husband looked pretty sick, so I decided it was time to whip up a soup I like to make when we are feeling under the weather.

This is one of those refrigerator clean out soups, the ones where you get to use up the things that were just about to be unusable. This is also the type of soup where you can make a big batch or a small batch. Since this soup is so adaptable, I will share what I put in mine and you can go from there.

 

(If you look closely, you can see a smiley face in my soup!)

Soup for Sickie Ickies

3 cups of vegetable broth
4 carrots, peeled and sliced into medallions
5 green onions, chopped
1 package of firm tofu, cut into cubes (I used Soy Boy’s Tofu Lin, but if you are using water packed tofu, be sure to drain and press it before adding it to the soup.)
A couple handfuls of spinach, torn into bite sized pieces
1 tablespoon of jarred minced garlic or 3-4 cloves, minced
1 1 inch piece of ginger, peeled and minced
1 teaspoon (or more, to taste) red pepper flakes
1 teaspoon prepared horseradish (optional)
1 bundle of soba noodles (or any noodles you have on hand)

Bring the broth to a boil, reduce heat, and all all ingredients, minus the noodles. Let the soup simmer until the carrots are soft and then add the noodles until they are cooked to your preference. I tend to like my noodles al dente.

I have a note about the ginger used in this recipe. For a while now, I have been peeling my ginger with my vegetable peeler and then putting the chunks of ginger in my garlic press. It really gets the juice out of the ginger, which adds to the flavor of the dish. After I press the ginger, I chop up the pulpy bit that is left in the press and throw that into whatever I am making. I use this same method when I make ginger tea for my tummy.

There was plenty of soup leftover for lunch, which is good, because when you are hungry and sick, sometimes it’s hard to get the energy to cook for yourself.

Have a great day everyone and keep cooking!

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