The dreaded flu has struck my house. Ben is hanging in there, but it’s been a rough few days for him. I’ve been wanting to help out, and immediately my mind went to soup. When you’re really sick, food isn’t on the top of your wish list, but soup is always comforting. And this winter soup is quick and easy to put together, packed with nutrients, and won’t cost much at the market.
INGREDIENTS: 1 bunch kale chopped, 5 stalks of celery chopped, 5 carrots peeled and chopped, 5 parsnips peeled and chopped, 6 cloves of garlic minced, 1 bag pearl onions peeled and halved, 1 bunch of dill chopped, 1 bunch of flat leaf parsley chopped, 2 tbsp rosemary finely chopped, 1 tbsp of thyme finely chopped, 3 32oz chicken broth (I typically make my own broth, but to speed things up, I bought Pacific brand), 1/2 stick of butter, 1/2 tsp red chili flakes, 5 pieces of bacon (optional).
DIRECTIONS: Heat oven to 400 and cook bacon on a cookie sheet for about 20 minutes. Remove from grease and chop into 1/4 pieces. Heat butter in large stock pot. Add pearl onions and cook on medium/high until they begin to brown (make sure butter doesn’t burn). Add garlic, chili flakes, and chopped bacon, reduce heat to medium. Add celery, carrots and parsnips. Cook on medium for 4 minutes until carrots and parsnips begin to soften. Add kale, parsley, dill, rosemary and thyme, tossing ingredients to mix in the greens. Cook for another 2 minutes, until the greens begin to wilt. Add stock, stir, bring to boil. Season with salt and pepper. Reduce heat to low and cook for 30 minutes. Enjoy!
This recipe will yield enough to feed you until you’re feeling better.