I made it very well known in social media land how I have been feeling these past two weeks:
And when I get sick, I make a huge pot of soup. I usually depend on a chop-and-drop chicken soup, featuring all its traditional ingredients. That would means having fresh vegetables on hand. There was no chance of me leaving the house to get what I was missing for my go-to get better recipe. Instead, I took my Whole Foods challenge on and started poking around my pantry.
I stuck with the chop-and-drop concept and into a pot went (and in this order):
- 1 TB extra virgin olive oil (from my Whole Foods trip)
- 1 onion
- 1 TB of minced garlic
- 1 Idaho potato
- 1 cup frozen green beans
- 1 cup frozen peas
- 1 Roma tomato
- Hearty sprinklings of:
- garlic powder
- 2 – 32 oz box of vegetable broth (from my Whole Foods trip)
- 1 cup green lentils (from my Whole Foods trip)
After an hour of simmering and occasional stirring, I had a hearty bowl of soup to help make me feel better. I forgot how long lentils take to cook! I added some Romano cheese for good measure:
Sure, it wasn’t the prettiest bowl of food I’ve ever made, but it had a solid flavor and made me feel better knowing that I was getting my veggie intake for the day. The combination of the lentils and the potato made it super thick and creamy. And as with most soup recipes, this one just continued to get better as it sat in my fridge. It wasn’t there for long! There’s still something to be said for a good bowl of chicken soup for when you get sick, but at least I know I have a back up in my pantry when I need it.