Sweet Potato and Ginger Soup (Yummy Recipe to help cure the Flu)

So my dear hubby has the flu.....I feel so sorry for him. I don't like it when he is unwell as it not only makes me sad, I don't like to see him suffer and look sick. But this is one of the hazards of winter that cannot always be prevented.

Being the resourceful person that he is, hubby researched for a more natural remedy to help cure the flu or at least hasten his recovery. He showed me this cooking video from a nutritionist who suggested that this is a wonderful cure for flu. I was skeptical but indulged my honey and watched the video anyway. I was of course intrigued. I like that all the ingredients are natural and for me has the potential of something flavorful.   Sweet potato, ginger, chili pepper and mushrooms to name a few - this concoction must at least taste nice and if it helps cure the flu, even better!

Hubby says, he did feel better after having some. He felt boosted though he's not completely recovered yet. Well, it's only been day 1 so perhaps tomorrow and the next day and a few more cups of this yummy soup then he'll be back to his full healthy self. At any rate, I am sharing this because I actually loved this soup, yes, I had some already - quite a thick one, almost like a puree - it's so flavorful and I agree with the nutritionist, this is a perfect curry base! I will definitely use this recipe for a curry next time. Enjoy!

Ingredients

4 Garlic cloves, finely chopped
2-3 inch-ginger, finely chopped*
1 red chili pepper, with seeds*
1 large red Onion, chopped
1 large Sweet Potato, chopped
Shiitake Mushrooms (fresh - 4 oz / dry 1 oz), chopped*
Vegetable Stock or broth (32 oz)

*If you don't want it too gingery, you can just use the 2-inch one. That's how I measure my ginger, by it's length and not by tablespoons.

*Hubby only got 1 hot cherry pepper so that's all that I used but feel free to use your favorite hot pepper and adjust the heat to your taste.

*If using the dried Shiitake mushrooms, make sure to rehydrate them first. Just add them towards the end of cooking.

Procedure

Please watch the short video for the full instruction on how to make this flavorful soup. Hope you all feel healthy this winter!

Wonton Soup

I am so glad that after several years, I made this truly tasty Wonton soup again today. It was just perfect for the arctic temperatures we have been having the past few days. I am equally delighted that even my kids enjoyed this and hubby especially loved it with rice. I tried it with rice the second time around and I fully understood now why he wanted to eat it this way. The rice soaks up the delicious broth and is so perfect to eat with the delicious wontons. Perhaps we will try it with some noodles next time. Hope this winter you will enjoy this comforting and flavorful soup. It will surely warm you up and make you feel so refreshingly good!

Meatballs and Mushroom Soup

Well, with the Polar Vortex descending on the Midwest this week and causing record high temps, I thought it fitting to make a recipe that will help fight the arctic cold and keep all of us warm. While the weather may get warmer in the next few days, sadly, we are still very much in the midst of winter and truly need something deliciously comforting to help us fight the winter blues! This soup did it for us.

Creamy Chicken Sopas (Filipino Chicken Macaroni Soup)

I have so many sweet memories of this Creamy Chicken Sopas that my mom always made, perhaps at least once a week. My siblings and I often requested for this and our mom always readily acceded.  We have eaten this for breakfast, lunch, dinner and yes, even as a snack. There's just something so comforting about a creamy soup. This is even more craved for during the monsoon season when it rains all over the archipelago much like we crave for Champorado when it's cold and gloomy. For flavoring, I add a little patis/fish sauce to the broth. For me that's the one that gives it that special flavor. There are so many versions of chicken macaroni soup but add some patis (fish sauce) and you truly make it extra special!

Bread and Soup Recipe Round-up (40 Delectable Recipes)

Lentil and Spinach Soup with Italian Sausages

Make fall and winter more comfortable with these scrumptious Bread and Soup recipes! Enjoy!

Zucchini Soup

Winter means soup and I have been trying my hand on a few vegetable soups so we can enjoy a healthier version everytime we want some. After trying out and loving our Brocolli Soup it was time to try a Zucchini version. However, I wanted to add a little extra flavor to the soup and I thought I'd try to add some fennel seeds. I know they have a nice anise flavor and perhaps that will work with Zucchini. I wasn't sure though if it will even manifest itself but when I pureed the whole batch, I tasted just a hint of it and I was pleased with it. It does not overpower the other ingredients but gives it that extra flavor dimension which for me is enjoyable. But if you cannot find fennel seeds or they are not handy, then don't worry I am pretty sure it will still be a good tasting soup. It just so happened I have some left in the pantry so I decided to try it.

If you use 6 cups of broth, it will be more of a runny and thin soup but if you wish a creamier and thicker version, then feel free to lessen the cups to about 4. Either way, I think it's lovely and delicious and wonderful with grilled ciabatta and melted provolone which is what we had with this soup. Unfortunately, the bread got eaten before I could take the photo. Anyway, enjoy another lovely and healthy soup to last you during the last few months of winter.

Ingredients

2 Tablespoons Olive oil
1 Tablespoon Butter
3 garlic cloves, choped
1 medium onion, chopped
1/2 teaspoon fennel seeds
4 Zucchini (medium to large), thickly sliced
1/2 Tablespoon Fresh Thyme
6 cups chicken or vegetable stock (4 cups only if you wish a thicker or creamier soup)
Salt and pepper, to taste (optional)
Cream and Chives (for garnish)

Procedure

Melt the butter with the olive oil in a large saucepan. Saute the onion, garlic and fennel seeds in gentle heat for about 5-8 minutes or until the onions has softened and has changed its color. Add the sliced zucchini and toss gently for about 5 minutes. Add the fresh thyme and the stock. Bring to a boil then simmer just until zucchini is tender roughly 5-8 minutes. Add salt and pepper, to taste, if it needs seasoning or if you use low-sodium chicken or vegetable stock.

Set aside the soup to cool down a little before you puree it.

In a blender or large food processor, puree the zucchini mixture to your desired  thickness and consistency. Serve in bowls with a dollop of cream and some snipped chives. Enjoy!

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