I spent countless hours in the kitchen with my mom who hailed from a small town outside of Florence, Italy. Like many mothers before her who cooked with their children, she bestowed her heritage onto me through her food.
There was never a lack of food options in our home. It seemed as though something was always on the stove, in the oven or already cooked, cooled and in the fridge.
Out of all occasions, feeling sick with the sniffles, cough, fever etc…always meant that I was in for some sort of homemade soup. After each spoonful I slurped down I started to feel better.
Here’s a recipe for a simple – no frills vegetable soup for when you or your loved ones are feeling under the weather. Hopefully this will bring some rosiness to your cheeks and some energy back into your body.
Serves 4 big bowls of soup
Ingredients: (use veggies that are lying around your fridge)
- 2 tablespoons olive oil
- 2 pinches of salt
- 1 large yellow onion, cubed
- 3 large garlic cloves, smashed and sliced
- 1 medium beet, cubed
- 2 medium carrots, cut into rounds
- 3 swiss chard leaves, stems separated from leaves
- 1 bay leaf
- 6 cups water
Prep your ingredients: cube onions, smash and slice garlic, cube your beet, slice your carrots into rounds, remove the stems from the leaves of your swiss chard then thickly chop the stems, roll the leaves then cut them into long ribbons.
Over medium heat add olive oil, then add garlic and onions, a pinch of salt. Stir and cook for 5 minutes until translucent. Add the rest of your veggies, leaving the swiss chard leaves to the end. Stir it up so that all of the flavors mingle. Add water, another pinch of sea salt and your bay leaf. Cover and bring to a boil, then down to a slow simmer with the lid slightly ajar. Let simmer for 1 hour, or until all veggies are cooked.
If you’re feeling like you can handle cheese (dairy can affect mucuous) then top off your soup bowl with freshly grated parmiggiano reggiano.
You will feel better with every spoonful!