Tonight, after a fantastic weekend of being spoiled rotten by My Pirate; my throat is feeling itchy and thick, my nose is running intermittently, and I’m coughing up chunks of phlegm. There is only one thing to do: make soup. And not just any soup, but a nutritiously balanced soup, because my new nutritionist, Olivia at Nourish Northwest, will be asking. I just love that about her. It’s moments like these that make me grateful for my obsession with hoarding homemade chicken stock.
I dug through my freshly replenished kitchen since payday was on Friday. And I quickly compiled a soup of onions, carrots, celery, cauliflower, kale, and the whole grain farro. This is the first time that I’m trying farro in soup. I seasoned the soup with saffron, salt, red pepper flakes, and the juice from a left over wedge of blood orange. I even snapped a few clumsy shots of the soup with my iphone. The soup’s burbling away on the stove top right now with the electric burner going creak, creak, creak. The Assistant and Maya are laying on my feet. I’ve diced up a chicken breast from a roasted Costco chicken and I’ll slip that in at the end, just to warm it through.
I find chicken stock based soups to be an excellent way to trick my inner five year old into eating healthy. Warm soup feels like a hug you can give yourself. And when you fill it with nutritious veggies, whole grains, and lean protein, it is also a gift that you give your body. I love soup.
Hopefully, I’ll wake up feeling like a million bucks tomorrow morning, but if not, I’ll have a pot of soup to sustain me.