Authors: the G- spot revolution
Sometimes, I just need a hug from my mom. I know I’m a grown-ass adult and I sound like a whiny baby, but I just don’t care. There are situations that only my mom can make feel better –– and being sick is one of them.
At the start of this week, I started to feel a little itchy, itchy, scratchy in the back of my throat, but did my best to ignore it. But it was a persistent little bugger. By this morning, I had a full-fledged illness thing going on. Sore throat, body aches, stuffy head and … sicky, sicky, ewww.
Luckily, my mom had sent a container of soup with my little brother, Isaac, when he visited me on Sunday and I was happy to dig into it for breakfast this morning. The broth felt so good on my throat and it made me sweat a little which always makes me feel like I am releasing crappy toxins.
But then … it was gone.
When Dan stopped home mid-day in between classes, he asked me if there was anything he could get me.
“My mom’s soooooup,” I whined.
“Well, it’s gone,” he said. “Is there anything else that might help.”
“No!” I said, while pounding my fists and stomping my feet in true tantrum style. (OK, that last part was made up, but it helps to emphasize just how bratty that “No!” sounded.)
So, Dan –– being the ever-so-patient husband he is –– called my mom and ran to the store to get the ingredients for her soup. He whipped it up as fast as he could before flying out the door for his next class. In the mean time, I passed out on the couch, but was ever-so-pleased (and grateful) to wake up to a pot of soup simmering on the stove.
I texted my mom to say thank you for sharing her recipe and she told me it really wasn’t a recipe at all, but, instead, a rather simple concoction of healthy ingredients.
I don’t care if it’s a recipe or not –– it tastes wonderful. And I love that it makes you feel like you’re cleansing your body with each bite –– sick or not. The (oh-so-simple) details …
Keywords: simmer appetizer entree soup/stew gluten-free low fat vegan vegetarian
- 1 Tablespoon olive oil
- 1/2 medium yellow onion, diced
- 3 celery stalks, diced
- 3 carrots, diced
- 2-3 garlic cloves, minced
- 32 ounces V-8 Low Sodium vegetable juice (or comparable tomato juice product)
- 32 ounces gluten-free vegetable broth
- 1 14.5-ounce can diced tomatoes
- 2 15-ounce cans garbanzo beans
- 1/2 head green cabbage, chopped
- 5-6 medium kale leaves, chopped
- 6 baby portabella mushrooms, sliced
- 1 bay leaf for seasoning (do not consume)
Warm olive oil in a large stock pot over medium heat. Saute onions, celery, carrots and garlic until tender (about 10 minutes).
Add all ingredients (vegetable juice through bay leaf), stirring well and allowing to simmer until all vegetables are tender. Serve and enjoy!
Whip it up as a cure for the common cold, or a toasty lunch or dinner dish. I’ve been eating it by the bowlful all day and I sure do hope it helps wipe this sickness out of my body. Now … I just need that hug from my mom.