Sooo, have I mentioned that I’m sick? As I’m typing this, I have to pause every twelve seconds for a violent coughing fit in which I nearly hack up a lung. There has also been a muffled ringing in my ear since I woke up an hour before my alarm this morning, which has made conversations very strange today. So. Much. Fun. It appears things are not quite turning around for me yet.
Today was filled with some serious ’90s/early ’00s throwbacks: pegboards and perler beads, Capri Suns, and an episode of Hannah Montana. (I may have been babysitting…) Which means it was not as full of rest as it probably should have been. By the time I got home this afternoon, I collapsed on the couch in pure exhaustion. Nothing knocks you out like a good cold!
It doesn’t usually come up in conversation, but one of my favorite foods is soup. It’s an easy, filling meal. And there are so many variations! My top three are butternut squash, tomato bisque (with a side of grilled cheese), and broccoli cheddar. When you’ve got a cold though, nothing beats a hot and salty noodle soup. I have been craving soup since Monday, but instead of reaching for a can, I wanted to try making it myself. My very first soup! After a cuddling session with the pups–in honor of National Dog Day and just because I could–I got up and made some soup.
Vegetable Noodle Soup
Prep time: 45 minutes | Cook time: 30 minutes | Yield: 8-10 servings
8 cups of vegetable stock
5 red potatoes
5 yellow potatoes
100 baby carrots
3 1/3 cups frozen peas
1/2 pound rotini
1/2 cup parsley, finely chopped
1 sprig fresh oregano
1 sprig fresh rosemary
3 sprigs fresh thyme
juice from 1 lemon
salt to taste
Clean and cut potatoes into half inch cubes, thinly chop baby carrots, and add both to a large pot with vegetable stock. Cover and boil on medium-high heat. Stir frequently, but keep covered. Make a bain-marie by wrapping sprigs of oregano, rosemary, and thyme in cheesecloth and tying together with cooking string. Add bain-marie, parsley, lemon juice, and salt to soup. Once soup cooks for twenty minutes, add rotini and frozen peas. Cook for an additional ten minutes, or until vegetables and pasta are tender. Serve hot.
For my soup, I used a bunch of baby carrots because there’s an abundance of them in the refrigerator right now. If you use regular carrots, you would only need about 10.
I am still hacking up a lung and more than ready to cut out my own throat, but I have definitely filled my soup craving. Whether you’re sick or not, this delicious meal is perfect for any season.