As you know from the previous post, I had pneumonia, but had initially thought it was the flu or sinusitis. As soon as I got home from my trip, my first thought was “I need to find energy and cook something healthy.”
Why did I have this thought if I always eat healthy? Because, you know, when we get sick, we feel like staying in bed all day. We want to avoid anything that demands some efforts, so we don’t feel like cooking.
If I had the flu, I said to myself, I’d need a boost of vitamin C to help me recover. Unfortunately, in the end, what I had was much more serious, but at least I had an awesome meal: a soup with ingredients that are rich in vitamin C.
Obviously this bowl of soup alone won’t cure you from the flu. But — trust me — it will certainly make you feel better. It will also fill your stomach with a healthy meal.
In case this winter treats you poorly, here’s my tip for you.
- 2 Large carrots (vitamin A)
- 3 Large potatoes (vitamin C)
- 5 Large leaves of kale (vitamin C)
- 2 Celery sticks (vitamins A and C)
- 1 Large tomato (vitamins C and A)
- 1/2 Medium onion (vitamin C)
- Canola oil
- Sea salt
- Black pepper (iron and calcium)
- Parsley (vitamins C and A)
- 1/2 Handful of almonds (magnesium)
- A handful of pecan (magnesium)
- Spinach naan/flatbread (iron)
- Chop the veggies in cubes.
- Heat the oil in a large pan.
- Add the onion.
- When it’s golden, add the celery, then the parsley.
- Add the tomatoes, the potatoes and the carrots.
- Add the black pepper and the salt.
- Add the kale.
- Stir everything.
- Add water to fill slightly more than half the pan.
- Leave it on medium temperature for 30 minutes.
- Add the pasta of your choice.
NOTE: Let it cook, but not too soft.
- Remove it from heat.
- Serve it with pecan on top.
- Spread margarine on both sides of the flatbread.
- Add parsley.
- Grill each side for 5 minutes.
- Add almonds to the plate.
- Serve it with cranberry juice (or another fruit rich in vitamin C).
Serves: 1 person, so you can eat it for two or three days :-).
If you cook this soup, let me know your opinion in the comments below. I’d also like to know if you adapt this recipe to something different, changing or adding ingredients.
Photo credit: Glauce Fleury