Everyone needs a solid veggie soup. This is mine.
It’s no coincidence that I was bragging to the hubby just before Christmas about how I haven’t gotten sick all year (with exception of my chronic stomach issues). Next thing you know, I feel the tingly at the back of my throat on the 27th and start my cold fighting routine. I’m lucky not to have gotten a full-on cold during the holidays, but the symptoms are still lingering. I’m confident it’ll be a total duration of 8 days.
I can’t remember where I got this recipe, but every time it comes up I sort of roll my eyes and think, “Oh, it’s the veggie soup again.” BUT it’s really awesome, and so easy. I personally prefer Chinese congee, Vietnamese pho, or Japanese ramen noodles when I’m sick, but we can’t be going out every night and this cold’s proving to be a fighter, so it requires multiple days’ worth of soup at home.
1 tbsp olive oil
1 onion, diced
3 garlic cloves, minced
1 c chopped carrots (about 1)
1 tbsp chopped thyme (fresh is better, but dried works too)
2 tsp. curry powder
2 c chopped broccoli (about 1)
1 c grape tomatoes
1 potato, peeled and diced*
4 cups vegetable broth
Optional: 1 cauliflower head, chopped
In a large pot, heat oil on medium and cook the onion, garlic, carrots and spices for 5 minutes or until soft. Stir in the broccoli, cauliflower (if using), tomatoes, and potato. Add the broth and bring to a boil. Cover and simmer for 20 minutes, or until the potatoes are tender. Serves 4.
*I use a yam now that I’m sensitive to potato, but I much prefer the potato.
I’d probably use cauliflower more if it wasn’t so damn messy to chop. HMU if you have any chopping or tech tips to make life easier on this front!