It’s sick season! Doctors’ offices and drugstore chains are officially pushing the flu shots and people are starting to get the sniffles and coughs, myself included.
This weekend I was unfortunate enough to come down with one of the worst colds I’ve had in awhile. I got the full blown package of head congestion, sore throat and cough…the trifecta. I lowered myself to a little bit of whining, which I’m not proud of, but first I went through the “cleansing” phase which is something I always do the first day I get sick. I go insane cleaning the house- sanitizing doorknobs, organizing and even dusting behind things that haven’t been moved in three years. I also cook more than ever.
I first woke up feeling horrible Sunday morning- so what do I do? I baked. I made some quick cinnamon rolls. Then for lunch I whipped up some vegan “egg salad” and later when I really started feeling bad I made vegan “chicken” soup. I’m not sure why I feel the need to accomplish these things when I’m sick- perhaps denial- but I did and then have paid for my lack of rest every day since. Monday I was a mess and really couldn’t move. It hurt to think. It unfortunately carried over into my birthday on Tuesday and is still lingering a bit now even. (ps- happy birthday to me! ha) Anyways, here is the recipe for the soup that provided me with several days of comfort as I sniffled and whimpered like a big baby.
ps- This soup is great with homemade french bread…yes I did that on Sunday too.
- 2 stalks celery, chopped
- 1/2 yellow onion, diced
- 1 cup chopped carrots
- 2, 32oz cartons "No Chicken" broth
- 3 cloves of garlic, minced
- 2 tsp Kosher salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 bay leaf
- 1/3 lb acini de pepe pasta (note: check the ingredients of the brand you buy to see if it's vegan)
- In a large pot, heat 1 tbsp. olive oil on medium heat. Add the celery, onion, carrots and garlic and saute until slightly translucent- about 5 minutes. Be careful not to burn the garlic. Add stock, salt, pepper, thyme and bay leaf. Reduce heat to low, cover and simmer about 30 minutes to develop flavor, stirring occasionally.
- Carefully taste the broth and add a touch more salt if needed. (As different brands of broth vary, it's important to taste for seasoning as you go.) Add the pasta and cook on medium heat about 15 minutes.
- Remove from heat and serve.