Have you ever had a cold that keeps coming back, each time a little stronger? If not, consider yourself lucky and keep doing whatever you’re doing. If so, you should make this soup. It has just enough heat from the ginger to help clear your head, sinuses, and lungs. Also, foods like onion, garlic, cumin, and cinnamon may strengthen the immune system as well as help your body to rid itself of the virus.
More importantly, when I’m sick soup is the only thing that sounds good to eat. Since it is cold-flu season, I figured I’d share the recipe with you all, especially those of you living back east with 10 feet of snow piled up outside your door. Okay, that may be a slight exaggeration.
The best part about this soup is that you can totally improvise depending on what veggies you happen to have. Switch up the spices (cardamom would be a welcome addition), substitute the greens (watercress or chard might be nice), throw in some carrots, you get the idea.
Greens and Ginger Soup
Loosely adapted from 101 Cookbooks
1 yellow onion, chopped
2 Tbsp. olive oil
1 sweet potato
2 Tbsp. fresh ginger, grated
2 garlic cloves
1/2 tsp. cumin
1/2 tsp. cinnamon
1/8 tsp. nutmeg
2 c. veggie broth
1/2 bunch of kale, de-stemmed and chopped
greens from one beet, chopped
salt and pepper to taste
Cook the onion and olive oil in a saute pan on low heat, stirring occasionally for about half an hour until the onions are tender and golden.
While the onions cook, peel and dice the sweet potato and put it in a large soup pot with 4 cups of water, the grated ginger, cumin, cinnamon, and a dash of sea salt. Bring to a boil, then cover and lower to simmer until the sweet potatoes are soft. When the onions are finished, add them along with the veggie broth to your sweet potatoes, then throw in the greens. Bring back to a simmer for just a few minutes until the greens are softened but not mushy.
I served the soup over adzuki beans for some added protein, but it’s great on its own, or you can serve it over a grain of your choice.