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A few weeks ago, I was under the weather with my first fall cold and I made a giant batch of what is know in our house as “sick soup.” This soup started as a prescription for all manners of sick from my Traditional Chinese-Medicine doctor-friend. Whenever either my husband or I seem to be coming down with something, I cook up a quick batch of this for the sick days to come. It is deeply nourishing and healing due to its bone-broth base, and has infection and inflammation-fighting ingredients like garlic and ginger. The trick to the soup is to only cook the sweet potato or squash and turn off the heat before putting the greens in so they are very lightly cooked. The ginger and garlic are added afterwards to keep them from cooking, which preserves their illness-fighting capabilities. Be forewarned, this soup tastes good enough (that is if you are a fan of ginger and garlic) but more importantly it is really effective at clearing out your sinuses and such. It also makes a lot – I portion into mason jars for easy reheat in a small saucepan, or simply stick the whole pot in the fridge.
- 2 quarts bone broth
- 1 quart filtered water
- 3 sweet potatoes (sub squash for low-fodmaps), cut into chunks
- 1 pound green beans, roughly chopped
- 2 zucchini, roughly chopped
- 1 bunch leafy greens (like kale or chard), roughly chopped
- 4 cloves garlic, peeled and chopped
- 2-inch piece of ginger, peeled and chopped
- 1 avocado, sliced thinly
- salt, to taste
- lemon juice, to taste
- coconut oil, to taste
- Place the bone broth and water in a large stock pot on medium-high. When it comes to a boil, turn down to a simmer and add the sweet potatoes or squash and cook for 20-30 minutes or until tender.
- Turn the heat off and add the green beans, zucchini and leafy green vegetables to the still-hot water. Cover and let the soup sit for a few minutes. Salt the soup to taste and add the garlic and ginger.
- Blend the soup in batches and place in another pot. I like to serve with a avocado slices, a scoop of coconut oil, a squeeze of lemon and some more salt on top.