I think I speak for everyone around me when I say I’ve had it up to here with the Penn State plague. Every day I go to sleep hoping that I won’t wake up in the middle of the night coughing, or the next morning with a sore throat. Sadly, hoping has just not done the job. So what does that mean? Oh yes. It’s soup time.
While the traditional go-to is definitely chicken noodle, I’m really not on the chicken-with-broth-and-like-two-vegetable-pieces bandwagon. Really, all it’s really got going for it is the broth and almost every soup’s got that. So this week, I figured I’d go against the grain show you guys a soup recipe that I saw on one of my favorite food blogs — green kitchen stories — with a few adaptations for a college budget. This soup is both savory and delicious and roughly 20 times healthier than the ol’ chicken noodle.
While there are a bunch of variations on the idea — Ireland’s is carrot-heavy and blended to make a purée; Vietnam does it with a light vegetable or chicken broth and broccoli, bean sprouts, and noodles; and the list goes on—this soup is great for the less-than-healthy college student because it’s packed with fresh veggies and has just enough kick to clear your sinuses — plus it’s so easy to make! Continue reading