Poor Neon has been really sick this week, and so tonight I wanted to cook her some proper comfort food.
I also wanted to pump her full of vitamins in an attempt to get her healthy again.
Her original request was for chicken soup, but then she decided on honey mustard chicken and mash. Which is a good thing, because a decent chicken soup takes at least 3 hours to make, and I don’t think she wanted to be eating dinner at midnight!
I find it funny that people always want to eat chicken soup when they are sick, because it is something I cannot stand. I understand the warm liquid being comforting, but that’s about it.
Growing up, my Mother’s chicken soup was my three younger Sister’s favourite food. If you asked them “what do you want for dinner?” 9 times out of 10 the answer would be chicken soup. Crazy children – most kids would have probably asked for burgers!
So instead of making the traditional “get-healthy chicken soup”, I made “vitamin-fueled carrot and coriander soup”. As well as the honey mustard chicken, and some mini chocolate raspberry cupcakes for good measure.
I don’t think this flavour of soup is very popular in the US, but it is something I remember my grandmother cooking, and it was always a soup I enjoyed.
If you don’t like carrots, or coriander, then is probably not the way to go. But if you are looking for an immune system boost that also gives you a warm hug, then this is just the job.
Carrot & Coriander Soup
- 1 onion, sliced
- 1 tbsp dried coriander
- 1 potato, diced
- 3 large carrots, chopped
- 1.5 litres of chicken stock
- 1 bunch of fresh coriander (cilantro)
- salt & pepper
- In a large saucepan, sautée the onion in a little olive oil until soft (about 5 minutes).
- Sprinkle in the dried coriander and add the diced potatoes. Stir for a further 5 minutes.
- Throw in your carrots and stock, stir, cover with a lid and simmer over a medium heat for about an hour.
- Once the carrots are very soft, remove from the heat and place in a food processor / blender.
- Add your fresh coriander and blitz it all together.
- Serve with a drop of sour cream/creme fraiche/Greek yoghurt and some hot, crusty bread.