Do NOT be jealous. I've been home sick since Friday. Thankfully, I have enough sick hours and don't have a job where I must come in even when I'm not feeling a hundred percent.
I've been coughing, sneezing, taking long naps, spending countless hours watching TV, and of course tweeting.
Unlike most people, luckily, my appetite doesn't suffer when I'm sick. After a few days at home, I began running out of food to make. I bundled up and made my way to the grocery store.
I decided I needed something hot and spicy. Since soup is a great meal that's what I decided to make.
Growing up in Russia, many of the soups were cabbage-based, either fresh cabbage or sauerkraut. To change things up a bit, I decided to use kimchi and make Kimchi Soup!
32 ounces low fat chicken stock
32 ounces water
4 medium size Yukon gold potatoes, peeled, cut into one-inch cubes
2 teaspoons olive oil
1 onion, diced
4 carrots, peeled, thinly sliced on a diagonal
salt & pepper
14 ounce jar of kimchi with the liquid
1 cup frozen peas, defrosted
fresh chopped parsley for garnish
1. In a soup pot combine chicken stock and water, add potatoes and cook until they are almost fork tender.
2. Meanwhile, heat the oil in a skillet. Add onions and saute for seven minutes.
3. Add carrots to the onions and cook for another ten minutes, seasoning with salt and pepper.
4. Once the potatoes are almost fork tender, add onions/carrots, kimchi and defrosted peas to the soup pot.
5. Bring the soup to a boil, lower the heat and simmer for five minutes.
6. Serve the soup in deep bowls, topped with fresh parsley.
This is an incredibly easy, but very satisfying soup to make. It's great the next day as leftovers: the heat from the kimchi continues to develop.
Make this soup: you are going to love it!
What do you cook when you are sick? (Or do you order in?)