Last weekend, Desi brought home a bug. The kind that makes your head feel like it’s made of lead, that gives you the sniffles, and that makes you never want to get out of bed.
Sick as we were, first he, then me, cooking was way down on my list of the very few things that I actually managed to do. In fact, the only thing I’ve cooked these past four days was this comforting Broccoli-Potato Soup into which I put every ingredient I could lay my hands on that’s known for its cold-fighting powers.
Broccoli, Potatoes and Green Peas all have good quantities of Vitamin C which, of course, is very effective against a cold. Onion, garlic and black pepper are also known for their cold-fighting abilities. In Indian homes, turmeric is considered a great antiseptic that fights all kinds of infections.
The potatoes also add a creamy richness that makes this soup really comforting: bliss when you’re sick. I also made it fairly spicy, because you do need something spicy to kick the tastebuds awake when you’re under the weather.
The soup took minutes to put together: a big plus when you’re not exactly in great shape to stand over a stove. And not only was it delicious and comforting, it was really pretty to look at with a bright, beautiful green color.
I’m still far from 100 percent, but wanted to share this with you before I snuggle back under the covers. Please forgive me for not visiting your blogs as I try to get over this. I’ll be around in a day or two, I promise!
Comfort in a Bowl: Broccoli-Potato Soup
1 tsp canola oil
1 onion, sliced
1/2 tsp turmeric
1/2 tsp ground black pepper
1/2 tsp red chilli powder (optional)
8 cloves garlic, sliced thin
2 cups broccoli florets (I used frozen)
3 yukon gold potatoes, diced and then boiled until tender
1 cup peas (I used frozen)
2 cups water
1/4 cup almond milk (optional. Also feel free to use soy milk instead)
Heat the oil in a saucepan. Add the onions and cook, stirring, until softened but don’t let them brown.
Add the garlic and stir for another minute until it softens.
Add the turmeric, chilli powder, and black pepper. Stir in.
Add the broccoli florets and cook, stirring, until tender. Add the peas and stir them until softened. Add the water and bring to a boil.
Add the cooked potatoes and salt to taste.
Take the saucepan off the heat and blend the soup, either with a hand-blender or, very carefully, by transferring to a regular blender.
Transfer back to the saucepan and heat through. Add the almond milk at the end, if using.
Check the salt. Serve hot with some baked croutons.