I have an unbelievably weak immune system and get sick at least once a season. Luckily, I have the perfect recipe for easing even the most abrasive of colds. Having been feverish and hysterical while grocery shopping, I don’t have the prices or total for this dish, but it will last a minute in the fridge or freezer. Plus, if you want to revamp your soup, just blend the stock with the vegetables, add curry powder, cumin, and coconut milk to your liking and eat over rice for a simple coconut curry.
What’s for dinner this week: Yummy veggie soup.
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Ingredients:
1 russet potato
3 celery stalks
3 full carrots
1 full white onion
5 mushrooms
2 stalks of dill
1 stalk of rosemary
2 bay leaves
1 bag egg noodles (optional)
Begin by filling a pot of water. Generously season your water with salt and pepper and add your fresh herbs (dill, rosemary, bay leaves). Leave on high heat.
Chop all of your vegetables into bite-sized chunks and through into your pot. Lower the heat and let simmer down for at least three hours. Taste and season every hour or so. When you are ready to eat, raise the heat to a low-medium and add your noodles or cook in a separate pot if you would like. Cook until soft and top with hot sauce to open up your sinuses. Enjoy!
Audrey Weiss can be reached at entertainment@collegian.com or on Twitter @audkward.
