Wellness Wednesday: Vegan Cold & Flu Blast Soup Recipe

Vegan Cold & Flu Blast Soup - aliciainwonderlandblog

I have been making this soup for years and it has always helped me recover from a cold or flu in a hurry. It was inspired by some of the advice my grandpa used to give when we were sick as kids (my grandpa was a D.O. and an M.D. and preferred to find more natural solutions for illness when possible, instead of taking things like cold medicine). Every time I have gotten sick in the past few years, I have asked my husband to go on my blog, find the recipe and make me some soup. I realized that I have never properly blogged the recipe, and the last thing I ever want to do when I am sick is stand in the kitchen and cook. When I got a particularly nasty cough/cold last week, I made a huge batch of this soup again. This time, I saved some in the freezer and made sure to get a picture so I can finally blog the recipe. 🙂

Ingredients (preferably all organic):
1 head of garlic cloves
2 yellow onions
3 lemons
approximate 3 inch piece of peeled fresh ginger
4 carrots
2 bell peppers, varying colors
3 long pieces of celery
2 cans of cooked chickpeas (a.k.a. garbanzo beans)
1 package of mushrooms
4 tomatoes
leeks (optional)
3 tablespoons extra virgin olive oil
salt & pepper
water

1. Peel and finely dice all of the cloves of garlic on a head of garlic. I know it sounds like a lot of garlic, but this makes a lot of soup and garlic is great for beating viruses.
2. Peel and chop onions.
3. Place onions and garlic in bottom of large stock pot. Add olive oil and a bit of salt and pepper. Cook on medium heat until lightly caramelized.
4. Juice the lemons, and put lemon juice in pot, along with lemon rinds.
5. Drain cans of beans and add to pot.
6. Add whole piece of peeled ginger to pot.
7. Chop all remaining vegetables and add to pot. Fill up remainder of stock pot with water, and cook on medium heat until vegetables are cooked through (check carrots for softness).
8. Once vegetables are all cooked, remove lemon rinds and ginger from soup. Add additional salt & pepper to taste, and serve.

This recipe will make quite a few servings, probably at least 8-10 servings, which is great for a few days of servings, and freezing some for another time. I like to make sure all of the ingredients are organic so there aren’t any extra toxins for your body to cleanse out while getting rid of the virus in your system. This is a great vegan, gluten-free alternative to homemade chicken noodle soup! It should have you feeling better in no time and it tastes great. If you want to be super organized this fall and winter, why not make a batch now, put it in servings in the freezer, and that way you are already prepared for cold & flu season!

Garlic Scape Cous Cous Soup Recipe

One of my favorite things to make is homemade soup. This one was another new experiment based on what I had on hand. I planted a lot of garlic cloves in the garden, and wanted to find a use for the greens growing from them, so I came up with this soup.

I started by cooking one cup (dry) cous cous. Then I added a small handful of garlic scapes, thyme, and parsley, finely chopped. I started the soup with one pint of half and half and two cups of vegetable broth. I also added zest and juice of two lemons, one tablespoon corn starch (to thicken the soup), two chopped sweet potatoes, corn cut off three small fresh cobs, and a little salt & pepper. I brought the mixture to a boil for a few minutes, then cooked on medium-low for about an hour. The end result was very creamy with a unique taste!

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Homemade Minestrone Soup

This is one of my favorite homemade lunches lately. 🙂  I made a large batch of this minestrone soup and canned it all to last me for a few months.  Here’s how I made it:

I started with a large bunch of tomatoes (maybe about 15-20 tomatoes), and started by removing the skins.  To do this, I made an X with a paring knife in the bottom of each tomato, and them put them in boiling water for a few minutes until the skins started to come loose.  Once the skins started to come off, I put the tomatoes into ice water for a few more minutes.  Once all the skins were removed, I loosely chopped all the tomatoes and started cooking them in a large stock pot to make the base of the soup.

In a separate pan, I started the other part of the soup base.  I sauteed a few cloves of garlic and some chopped onion in some olive oil until lightly golden, then added the mixture to the soup base.  I then added in some chopped rosemary and oregano, a little freshly ground salt and a lot of freshly ground pepper.  I also put in three whole bay leaves, which I removed once the soup was finished cooking.

From there, I added a few cans of beans; some garbanzo and some mixed.  I also added a variety of chopped vegetables:  carrots, celery, sliced mushrooms, and red and yellow bell peppers.  I let this all cook over a medium flame until the veggies were nice and soft.  From there, I went through the canning process, and have been enjoying this soup for the past couple of months!  So much better than any store bought soup!

Homemade Ministrone Soup Recipe