I really, really don’t want to be coming down with a cold. I’ve made a soup with many ingredients that are praised for their germ-fighting abilities.
- 1 celery stalk, finely sliced
- 1 fennel stalk, finely sliced
- 1 medium carrot, finely sliced
- 1/3 medium onion
- 2 garlic cloves, minced
- 3 cups stock or broth (M made turkey stock from the Thanksgiving turkey, but you can use whatever stock or broth you have on hand)
- 1/4 cup red quinoa
- 4 drops jalapeno sauce (a little more would be fine, I just went overboard last time and decided to take a more conservative route this time)
- 1 1/2 teaspoons fresh grated ginger
- 1/2 teaspoon black lava salt (it’s coated in activated charcoal)
- 1 teaspoon sea lettuce flakes
Saute the carrot, celery, onion, fennel, and garlic in 2 tablespoons olive oil for about five minutes. Add everything else and bring to a boil. Turn down the heat and simmer for 20 minutes.
Mmm… it’s good and it FEELS good!
I do these random dinners quite often. They’re simple, quick, and satisfying.
- 1 carrot, thinly sliced
- 2 tablespoons olive oil
- 1/2 fennel bulb, coarsely chopped
- 1/2 red onion, thinly sliced
- 1 head of kale, leaves stripped from stems and torn into smallish pieces
- 8oz pre-cooked chicken sausage (or 8oz marinated firm tofu)
- 1 cup chicken or vegetable broth
- 1 teaspoon arrowroot powder (or 1 tablespoon cornstarch)
What I did:
- Heat the olive oil in a large pan on medium heat, add onion, carrot, fennel, and sausage (if using tofu, add at the end to keep it from disintegrating) and saute for about 3 minutes.
- Add broth, kale, seasonings of choice (about 2 teaspoons, depending).
- Cover and allow to cook for about 15 minutes, add arrowroot/cornstarch and allow to thicken for about 5 minutes.
- Serve over rice or pasta.
Like I said, this is really a standard meal for me. About 3/4 of what I get in the CSA box can be used in this recipe.