We’re sick with colds over here, AGAIN. That makes the second time in a month! I think we have daycare germs to thank for that. Normally a cold is no big deal, but when you’re pregnant and are so limited in what you can take to get relief, it can be pretty miserable. In my first pregnancy, I somehow didn’t get sick once, but so far in my second pregnancy, I’ve been sick a number of times and it’s not pleasant! I like to turn to natural remedies as much as possible even when I’m not expecting, but while pregnant, I don’t have much of a choice. Earlier in the week when I was feeling particularly lousy, I decided to make a batch of soup in an effort to relieve some of my congestion. There’s nothing better than a steaming bowl of homemade soup when you’re sick and stuffy! Although chicken soup gets all the glory, veggie-based soups are packed with immune-boosting ingredients to help get you well in a flash.
There’s nothing fancy about this veggie and soba noodle soup I’m sharing today, but sometimes the simplest recipes are the best. This soup contains onions, garlic, ginger, and turmeric, all warming ingredients that can help with immunity, plus carrots, kale and broccoli, which are loaded with antioxidants and phytonutrients. It’s filling and satisfying without being heavy, and offers the comfort that comes with homemade soup.
One side note about garlic. I learned from my sister (who is a nutritionist) years ago that if you really want to get the most out of garlic when it comes to immunity, you need to eat it raw. I know this isn’t the most appetizing way to eat garlic, but there are ways to make it more palatable. After chopping a couple cloves into small pieces and letting it sit for about 15 minutes, which apparently boosts its healthy compounds, I like to mix it into some hummus and eat it on a few crackers. It’s pungent, for sure, but edible. Obviously when you’re already sick with something it’s not going to magically cure you, but if you eat some raw garlic at the first signs of illness, I think it can definitely help! I had some in addition to the cooked garlic in the soup for an extra boost. Bad-breath aside, it always seems to make me feel a little better. Anyway, I hope you’re managing to stay well this winter and if you decide to try this soup, be sure to let me know!
- 2 cups yellow onion, chopped (about two medium onions)
- 5-6 cloves of garlic, chopped
- 2 cups carrots, chopped
- 3 tbsp fresh grated ginger
- 1 tbsp ground turmeric
- 2 tbsp low sodium tamari or soy sauce
- 8 cups low sodium vegetable broth
- 1 8-oz. package soba noodles
- 2 cups frozen chopped kale (I used Whole Foods’ Organic Blue Curled Kale)
- 1 cup frozen peas
- 2 cups frozen broccoli
- Add a couple tablespoons of vegetable broth to the bottom of a large pot to prevent sticking (or add a bit of olive oil) and toss in the chopped onions and garlic.
- Let the onions and garlic saute for a few minutes on medium heat, stirring occasionally, and then add in the carrots, ginger, and turmeric. Continue cooking and stirring for about five more minutes and then add in the vegetable broth and tamari (or soy sauce).
- Bring broth to a boil, then reduce the heat to low, cover, and let cook until the carrots are tender, about 10-15 minutes.
- While the broth is cooking, prepare the soba noodles in a separate pot based on the package directions and set aside (I like to keep the broth and noodles separate so that the noodles don’t get mushy but you could cook the noodles in the soup if desired).
- Once the broth is about done, add in the frozen vegetables (kale, peas, and broccoli) and let cook for about 4-5 more minutes, until the vegetables are heated through.
- To serve, add soba noodles to the bowls and then top with broth.
*Adapted from Fork, Knife, Swoon’s Ginger Miso Soba Soup