On Sunday morning at 2am I woke up in excruciating pain in my lower right abdomen. Later, when nothing I tried worked, I gave in and went to the ER. They were not sure what was wrong but they got the pain to stop. Yesterday I stayed home to rest. I needed some soup to fuel my recovery. I came up with this hearty concoction. I think it would taste just as good without the carrots and kale. If you try it let me know how it turns out.
Ingredients
6 cups water
3 garlic cloves, chopped
1/2 tsp rosemary
1/2 tsp thyme
1 cup brown rice
1 cup cubed pumpkin
1 carrot, grated
1 cup kale ribbons
1 fresh verbena leaf. (optional)
Salt to taste.
Directions
1. Put everything except carrots and kale in a pot and simmer until nice and soupy, stirring occasionally.
2. When the rice is soft and the pumpkin begins to melt, add carrots and salt.
3. Simmer for 5 minutes or until carrots reaches desired tenderness.
4. Serve with kale ribbons.
What is your favorite “sick” food?
EDIT– Here is a link to the actual plant that I used. Although it is a type of verbena I don’t think it is the same as lemon verbena
Shared at the virtual vegan linky party
What a lovely light colourful soup. I’m curious about the (lemon?) verbena as I have one growing in a pot outside my back door and have – to my shame – never used it in any cooking. How strong is the lemon flavour that it imparts? Do you use it in other ways?
I’m not sure what variety of verbena it is as we have slightly different verbena than the temperate cousins. One has white flowers and the other had purple flowers. I only added one leaf to soothe the tummy. I didn’t notice any strong flavor from it. I mainly use it as a tea. However I like adding “medicinal” herbs like nettle to my soups that way the soups are really healing.
I’m a meat person, so I’m adding in some ground beef here…
I’m sure it will be delicious with ground beef
Hope you are feeling better! Certainly this comforting soup helped :-).
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