Get Well Soon Soup (with a kick)

I was sick for over a month. My husband was sick for around three (he wouldn't stop drinking coffee). Based on my non-professional diagnosis, we had mono, and yes, we kissed. I was getting really frustrated because I had never ever been sick for anywhere near that long and I had a lot of whatnot to do. I love making and eating various and sundry soups, so during the time of my affliction, I summoned the strength to make some. 

I thought to myself, "It must be tasty, and filled with healing herbs.  It must be easy to digest and contain and sh*tload of garlic". I foraged for tubers and leaves and what-have-you (in my kitchen), took stock of my findings, and thus was born my "Get Well Soon Soup (with a kick)".

Now, I'm no food photographer, but when it was all done, it was so pretty (and tasty and healthy) that I just had to take a picture and share it with all of you. 

I know it's no longer "soup season" but I think that's poppycock and that one should be able to enjoy a bowl whenever they please.  I''ll attempt to give you the recipe in the most clear and concise way possible. If you make it, let me know how it turned out! 

And don't wait until you're sick! 

The Recipe


Red potatoes (unpeeled, scrub first)
5-6 stalks of celery with leaves (I used organic. I find it has a less bitter taste than non-organic)
2 large sweet potatoes
6 or 7 carrots. 
9 cloves of garlic (roughly chopped)
1 large white onion (a vidalia would've been sweeter but i was trying to keep the sugar down)
2-3 tablespoons of dried oregano (fresh is always better)
1 1/2 tablespoons of dried rosemary
1 tablespoon of dried basil
1 bay leaf
1 pound bag of spinach (preferably whole leaf, not baby spinach. too young tends to get mushy)
course seasalt to taste (I didn't use much. I was trying to keep the salt down. I think most people get more than enough salt. 
3/4 teaspoon black pepper
Add a good amount of crushed red pepper for kick and to take advantage of it's anti-inflammatory and pain relieving qualities (according to a study published in Journal of Biomedicine and Biotechnology, in 2012)


Alright, so, I'll just break it down the way I did it. Fill a pot with around a gallon of water, maybe more. Keep in mind that the intention of this soup was so be easy to digest, so I chopped (diced) most everything down to a smallish size with the intention of it cooking down a lot and quickly. I mushed part of it with a mushing utensil. Not quite a broth. My bro says it was more like a chowder.  

In a similar order to this went the bay leaf, rosemary, diced onion, diced celery with leaves, diced sweet potatoes,  diced carrots, diced red potatoes, half of the garlic, most of the basil and oregano. I added some red pepper now. If you let it cook for a while, it seems to get spicier, so not oo much at first. Start salting. 

I bring it to a boil then turn it down to simmer for a while. Half hour maybe? Stir and mush, stir and mush. 

I still wanted some pieces left whole for texture, but when it got to be somewhere in between a broth and chowder, I threw in the rest of the spices and garlic. I also added the chopped spinach at this time. Beware the spinach. cook it too little, and it's not cooked enough. cook it too long and it takes on an almost slimy characteristic. 

Salt, pepper, more red pepper, and if you're sick, blankie, green or herbal tea, and lots of rest and water!

Original Documentation