In the week leading up to Rob and Jackson’s birthdays, all four boys in our house fell ill. Rob was the first to succumb to the random virus that left him laid up with a fever for a week, not to mention sinus congestion, a cough and a sore throat. Ben went down next, three days later, with symptoms that mimicked those of his dad, and by the following afternoon both him and Jackson were home from school, curled up in bed with heated blankets. Less than 24 hours later, Matthew woke in the middle of the night, flushed and feverish, clearly having caught whatever it was that infected the other boys in our house.
By some sort of health-giving miracle, I didn’t catch anything from anyone. Instead, I spent the week making pots of soup for those who were sniffly and stuffed up. I tried to pack as many healing ingredients into each, and made both a hot brothy soup and a veggie purée infused with therapeutic aromatics like onion, ginger and garlic.
What I ended up with was a spicy caldo verde for those in need of a little kick, and a soothing roasted carrot and garlic soup spiked with ginger and orange for those who wanted something milder to sip on. Clearly, I was too busy taking care of my ailing loved ones to snap any kind of decent picture of either batch, but thankfully I managed to take a quick iPhone photo for you guys just before I served them to the sickies.
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 1 medium onion, chopped
- 2 garlic cloves, minced
- ½ teaspoon red pepper flakes
- 300g smoked turkey kielbasa, cut into ½-inch thick half moons
- 1 L chicken stock
- 1 russet potato, peeled and grated
- 4 cups stemmed and shredded kale
- Salt and pepper, to taste
1. Warm the olive oil and butter in a medium Dutch oven or saucepan over medium heat. Add the onion and cook, stirring often, until softened, about 5 minutes. Add the garlic and red pepper flakes and cook for 30 seconds.
2. Add the sausage to the pot and cook, stirring frequently, until browned, about 5 minutes. Pour in the chicken stock. Bring to a simmer and stir.
3. Using the large holes of a box grater, grate the potato into the stew. Stir well while returning the soup to a simmer. Cover, reduce heat to low, and simmer for 15 minutes.
4. Stir in the kale and cook until it’s tender and wilted, about 10 minutes. Season with salt and pepper, and serve hot.
Roasted Carrot and Garlic Soup
- 2 lbs. carrots, peeled and cut into ½” thick coins
- 6 garlic cloves
- 3 Tablespoons olive oil, divided
- Kosher salt
- 1 tablespoon butter
- 1 large onion, diced
- 3 celery stalk, diced
- 1 one-inch piece fresh ginger, grated
- 4 cups chicken stock
- 1 - 400 mL can coconut milk
- Juice of 1 medium orange
1. Preheat the oven to 375°F. Place the carrots and garlic cloves on a parchment-lined baking sheet and drizzle with 2 tablespoons of the olive oil. Season with ½ teaspoon salt and toss together until the carrots and garlic are evenly coated with the oil. Roast until tender and slightly blistered, about 45 minutes.
2. Meanwhile, heat the remaining tablespoon of oil and butter in a large Dutch oven or saucepan set over medium heat and cook the onions and celery until softened, about 5 minutes. Add the ginger and cook for an additional minute. When the carrots are cooked, add them to the pot and cover with the chicken stock, coconut milk and orange juice. Stir well.
3. Bring the soup to a boil, cover, lower the heat and simmer for 45 minutes. Purée the soup with an immersion blender (or standard blender) until silky smooth. Return to the stove and set the pot over low to keep warm. Season with additional salt and pepper if desired. Serve warm.