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Delicious ‘n’ nutritious Garlic Veggie Soup.
Last weekend, I woke up feeling the telltale signs of the flu. My throat was sore, my entire body felt weak and achy, and I had a killer headache. I was totally miserable, and the only thing I wanted to do was curl up on the couch with my favorite afghan, a hot bowl of soup, and a stack of Project Runway DVDs (Season 4 is a personal fave).
I was in no mood to go to the grocery store, so I was pleasantly surprised to find that everything I needed to cook Garlic Veggie Soup was already in my kitchen. With just a few fresh vegetables and a sprinkling of spices, I made the hearty, garlic-filled soup which has completely revitalized my immune system.
For the Garlic Veggie and two other easy-to-make soup recipes, read on!
Garlic Veggie Soup
Serves six. From Vegetarian Times.
1½ quarts water
4 potatoes, diced
1 carrot, diced
2 celery stalks, diced
1 onion, diced
2 large bulbs garlic, peeled and diced
1½ teaspoons thyme
½ teaspoon cayenne pepper
Salt to taste
1. Bring water to a boil.
2. Add vegetables, garlic, and spices.
3. Cook over medium heat for 30 minutes, until all of vegetables are soft and mushy.
4. PurÃ©e mixture in a blender.
5. Serve hot. Season with salt as necessary!
Traditional Chicken Noodle Soup
Serves six. From All Recipes.
1 tablespoon butter
½ cup onion, chopped
½ cup celery, chopped
4 cans chicken broth
1 can vegetable broth
½ pound chicken breast, cooked and chopped
1½ cup egg noodles
1 cup carrots, slived
½ teaspoon dried basil
½ teaspoon dried oregano
salt and pepper to taste
1. Melt butter in a large pot over medium heat.
2. Cook onion and celery in butter for about five minutes, until just tender.
3. Pour in chicken and vegetable broths.
4. Stir in chicken, noodles, carrots, basil, oregano, salt, and pepper.
5. Bring to a boil. Reduce heat and simmer for 20 minutes before serving.
Winter White Soup
Serves six. From All Recipes.
1 tablespoon butter
1 tablespoon olive oil
3 gloves garlic, chopped
2 shallots, chopped
1 one-inch piece fresh ginger, minced
3 green onions, chopped
¼ small head cauliflower, chopped
1 small parsnip, chopped
10 small button mushrooms, chopped
1 pear, peeled, cored, and diced
½ cup cannellini beans
½ teaspoon Dijon mustard
1 teaspoon fresh dill, chopped
1 cup Cahrdonnay wine
6 springs fresh thyme
1 can chicken broth
½ cup heavy cream
Salt and pepper to taste
1. Heat the butter and olive oil in a large saucepan over low heat. Stir in garlic, shallots, and ginger. Cook until fragrant but not brown, about five minutes.
2. Stir in green onions, cauliflower, parsnip, and mushrooms. Cook and stir an additional five minutes. Add the pear, beans, mustard, and dill, and stir until just heated, about one minute.
3. Stir in the wine and thyme, and turn up the heat to high. Boil, stirring constantly, until the wine is reduced by half and is syrupy, about five minutes.
4. Pour in the chicken broth. Return the mixture to a boil, then reduce heat to low and simmer, partly covered, until vegetables are tender, about 20 minutes. Allow soup to cool slightly.
5. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. PurÃ©e in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and purÃ©e the soup right in the cooking pot.
6. Stir in cream and serve hot. You may wish to serve this soup the next day. The savory taste improves with time!
What’s your secret to super immunity?
food and drink
Oh wow, I absolutely lovelovelove soup!!
When I’m feeling run down I always try to get as many fruits and veggies in me as possible- lots of smoothies and vegetable and bean-based meals :]]
i love this soup! it’s creamy and super easy. gluten free and vegan, free of soy/corn! it’s a coconut-curried-ginger-parsnip soup! super nourishing x http://thedelicateplace.wordpress.com/2010/11/05/the-soup-with-the-longest-name-ever/
Om nom nom, I love soup in a thermos as an easy lunch; I’m going to try all of these soups. Thanks for sharing!
Lots and lots of tea! I also believe in the healing powers of honey since I come from a family of beekeepers.
Me and my room mates love home made soups. These are so easy and quick to make, perfect for the season of sniffles!
Eating a few cloves of raw garlic (chopped and swallowed with water like pills) is my failsafe cure for taking my health from 20% to 80% overnight!
Lots of vitamin D. I take anywhere between 5000 and 10,000 iu daily. I haven’t had a cold in years, or the flu.
Made the winter white soup–it was soooo delicious! The flavorS are unique and perfect. It’s definately a keeper!
the soup is okay but I would like for you to try: boil a handful of sweet rice with fresh ginger til rice turns clear & glutenous/ season with one beaten egg white/ shallots/chopped fresh celery/ some carrots sheaves &salt & pepper. GLEE!
I made the garlic veggie soup last night, substituting the potatoes for yams, added a bunch of spinach, and it’s very delish! The broth is very thin, but I wanted something very light, so it was perfect.
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