Well, vegetarian week was mostly a success in terms of eating vegetables (except for our addition of chicken broth) but it was not a success creatively. I did manage to put protein-filled vegetarian meals on the table as I shuffled miserably around the kitchen, sneezing and coughing, but they were pretty uninteresting. For my lunch, however, I had some thin soups made with chicken broth. My appetite vanished on Monday, so I drank mostly broth for hydration and a little bit of nutrition. Call me a hypocrite if you want, but at least I am admitting my transgressions freely!
Here is a vitamin-packed non-vegetarian soup to try if you have also come down with this horrific cold that seems to be sneaking through our community this month: Green Immune-Booster Soup.
3 cups low sodium chicken broth (homemade is best!)
1/2 a medium onion, diced
3 cloves garlic, diced
3 cups fresh spinach, stems trimmed
Fresh squeezed lemon juice (optional)
Bring the broth and onions to a boil and then reduce to a simmer. Toss in the garlic and cook for an additional minute. Add spinach and cook until it just begins to wilt, but before it starts to turn a really dark green (you still want it to be bright green. Both the garlic and spinach should be basically blanched to avoid losing too many important vitamins to the heat). Remove from heat and dump everything into a blender while you cough uncontrollably. Puree. Sneeze a few times. Add some fresh lemon juice if desired.
This will make a brightly colored, frothy-thin broth. The garlic and onion are good immune system boosters and the spinach is full of cold-fighting zinc. Feel free to add other veggies as your stomach allows, but keep the broth relatively thin and drink steaming hot from a mug, preferably while in your pajamas and wrapped in a soft blanket.