Today's downcast weather and the persistent rain had me thinking soup.
I never made the famous chicken noodle soup. I never bought it from the stores, and I never gave it to my child. It seemed counter-health: greasy, thick, slithering noodles, and worse.
My soups stop the sneezing and sniffing in their track. They actually are better than most cold and flu medicines.
Start with water. (No store-bought broth, please!)
Add drops (one teaspoon) of extra virgin olive oil (EVOL) and two cubes of chicken bouillon.
Pour in a bag of 16-oz raw mixed vegetables.
Allow to simmer a little.
Add cooked/baked meat or fish (optional)
Add the following medicinal herbs and spices: Half a bulb of chopped onion, two cloves of chopped garlic, crushed red pepper, and powders of chili, paprika, white pepper, turmeric, curry, and lemon pepper.
Allow to continue boiling while keeping a close watch on any green vegetable to make sure it doesn't lose its vibrancy.
Within the last minute or two, shake in the leaves of chopped parsley, cilantro, and chives.
--Frances Ohanenye maintains this visual "cookbook" that features processes and ingredients in pictures. The offerings have evolved into vegetarian and food-allergy recipes. Other cooks and chefs should calibrate according to their locale, availability, and preference. Click on "Open Source Cooking" (http://www.virgyskitchenandgarden.com/p/kitchen-sample.html) for additional information. Thanks for visiting.