Soup Up Your Attack on Illness

Sherrel Jones shares a soup recipe perfect for cold and flu season.

BY SHERREL JONES Published: January 23, 2013
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Got a stuffy nose, sore throat or a major cold? I’ve got the soup for you.

Everyone knows chicken soup is curative when it comes to being under the weather, but I created this soup to have some extra knockout power. Hopefully, it will help you get back to normal as much as it has helped me.

It is just shy of...

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Sherrel’s Get Well Soup

1 quart chicken stock or broth

1 large bulb of ginger (About 3 inches x 1 or 1½ inches sliced ¼ to 1/8 -inch thick)

1 leek cleaned and sliced including as much of top as possible

1 or 2 carrots sliced

4 or 5 small red peppers

baby bok choy or spinach

Zest and juice of one lemon (Use Meyer lemons when you can get them.)

•Place stock in a large sauce pan or soup kettle. (It is best to use a nonreactive pan such as stainless steel or enamel coated pan for this soup.) Heat over medium heat.

•Prepare ginger and add to heated stock. Cover and let steep for 20 to 30 minutes. Prepare leek, carrots and peppers. Slice leek and place slices in bowl of cold water to let any dirt and debris settle out of slices while ginger steeps in stock.

•After steeping, remove ginger and return stock to heat. Add sliced vegetables, cover, reduce heat to low and simmer 20 to 25 minutes until carrots are cooked through. Add halved or quartered and simmer an additional 2 to 3 minutes just until bok choy brightens. Stir in lemon zest and juice. Serve immediately.

•Notes: If using spinach, piping hot soup is enough to cook it sufficiently so pop a handful into your soup bowl, (I use baby spinach leaves) then ladle the hot soup over the top of the leaves. The spinach will be tender crisp and bring some extra special nutrients to your meal. This spinach in the bowl technique works well with bean soups and even chili.

•Source: Sherrel Jones

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