So there’s a cold going around, because it’s that time of year. Also because some people like to show up at work and cough and sneeze and touch everything and moan about how they hope no one else gets this cold because it’s just awful.
I’m not bitter.
I just have a sore throat and my nose is runny. But I’ve been assured if I picked up the office cold, it would have happened before now. Because I mean, it’s been three whole days since they were really feeling badly.
Regardless of the culprit, despite the day randomly feeling like spring instead of January, I needed soup. Loaded up with carrots and turmeric and ginger, just in case it *is* possible to catch a cold from someone three days after the fact.
We’ve recently changed our diet at home, because one of us needs to try out the FODMAP elimination diet and the other is spectacularly supportive. So coming up with a healthy, anti-cold soup without using my usual go-to ingredients like garlic and onion presented a challenge.
Because of the low-FODMAP diet (basically, we’re temporarily cutting out simple carbs/sugars, but we’ve also had to cut out a lot of spices, dairy, wheat…like pretty much everything) we’ve started eating more potatoes (and eggs, if you’re wondering what else is left). Therefore, my husband recently learned how to peel and chop potatoes. He loves when I let him help in the kitchen, so, as I was feeling scratchy and stuffy and not-happy, I figured our soup would be potato-based and set him to carefully cubing potatoes. We threw in carrots and celery, along with a bunch of turmeric, ginger, and a few other spices I know are easy on the tummy (at least in small little sprinkle-quantities). I “cheated” and sauteed a crushed clove of garlic in olive oil for about a minute before removing the garlic and adding the rest of the veggies. Obviously, this would be great with minced garlic and chopped onions, so feel free to add along with the other veggies.
Low-FODMAP Cold-Fighting Potato Soup:
3 large brown potatoes, peeled and chopped
2 medium carrots (or about a dozen baby carrots), peeled and chopped
2 celery stalks, chopped
1 clove garlic, crushed with the flat side of the knife
olive oil, for sauteeing
Salt and Pepper
2 cups chicken broth
2 cups water
juice of 1/2 a lemon
- In large, heavy-bottomed pan, heat olive oil over M heat. Add garlic and saute about 1 minute, until fragrant. Remove garlic and discard.
- Add vegetables. Sprinkle with kosher salt and fresh-cracked pepper. Saute until slightly golden, about 7-10 minutes.
- Add the broth and water. Bring to a boil. Stir in generous sprinkles of turmeric and ginger, and pinches of oregano and basil. Cover and reduce heat to M-L.
- Cook, stirring occasionally, for 20 minutes or until all veggies are soft.
- Stir in lemon juice.
- Remove from heat and puree smooth, in a blender or with an immersion blender. Return to pan and heat through.
This could be good with a generous pinch of cheese on top. We stirred in avocado chunks into our individual bowls, which was delicious, too. And, it reheats well for lunch the following day — always a plus in my book!
Bonus: all those browning potatoes will leave your apartment smelling like French fries, in the best possible way.