It’s not even that cold yet, but friends and family are already starting to come down with colds and COVID, the flu, and other sorts of winter misery. That calls for a delivery of warm comforting soup that says, I hope you feel better soon.
I like to buy large canning jars from the thrift store, thoroughly wash them, and replace the rubber seal, so I have them on hand to deliver this healing soup to my sick friends (wearing a mask!). Be sure to let the soup cool a bit before pouring it into the jar. If you drop it off with a byJeeni Bowl Cozy and Bibbity Apron, they can enjoy it snuggled up in bed or their favorite comfy chair. Buy the Get Well Soon Gift Pack here.
Recipe for Get Well Soon Soup
A soothing blend of ginger, fennel, and carrots. Replace the chicken broth with veggie stock and it’s vegan too. by Jeeni
Ingredients
- 1 tsp fennel seeds (lightly toasted in a small cast iron skillet)
- 1 tsp Penzys Pie Spice (or your own blend of cinnamon, allspice, anise and clove)
- 2 tsp lemon zest and 1 tbsp lemon juice
- 2 large knobs of fresh ginger (coarsely grated and secured in a small linen sachet)
- 4 cups stock (chicken or vegetable)
- 1 bulb fresh fennel (chopped)
- 6 – 8 large carrots (peeled)
- 1 tbsp. coconut oil
- 1 medium sweet onion (chopped)
- 1 cup almond or coconut milk (avoid dairy if you have phlegm)
Prep
For added flavor, lightly roast the fennel and carrots in the oven for 15 minutes at 350°
Sauté the onion in olive oil in the bottom of an 8 qt. stockpot until translucent
Add stock, fennel seeds, and ginger sachet (first squeeze out whatever juice you can into the stock)
Cut up the roasted fennel and carrots and add to pot
Simmer for 40 minutes
Remove ginger sachet
Add lemon zest and juice, salt and pepper as desired
Puree with an immersion blender until the soup is smooth and creamy
Add almond or coconut milk and heat for 10 minutes more.
Cool a bit before serving or pouring into a wide-mouthed Mason jar (64 oz or two 32oz).
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