Soothing Cold & Flu Recipes
Slow-Cooker Tuscan White Bean Soup
Ingredients
for 6 servings
3 cloves garlic, sliced
1 medium onion, diced
3 carrots, sliced
4 stalks celery, sliced
4 cups kale, chopped
14 oz diced tomato, 1 can
15 oz cannellini bean, 2 cans
salt, to taste
pepper, to taste
1 teaspoon dried oregano
1 teaspoon dried thyme
6 cups vegetable stock
Preparation
- Add the ingredients to a slow cooker.
- Set it to low for 8 hours or high for 4 hours.
- Serve while hot.
- Enjoy!
Chicken Noodle Soup
Ingredients
for 8 servings
2 tablespoons butter
1 cup onion, diced
2 cloves garlic, minced
1 cup celery, diced
1 cup carrot, diced
½ lb cooked chicken, shredded
14 ½ oz chicken broth, 4 cans
2 cups egg noodle
1 teaspoon salt
1 teaspoon pepper
2 leaves dried bay leaf
Preparation
- In a large pot, melt butter and add onions and garlic. Cook until onions have begun to soften.
- Add celery, carrots, and cooked shredded chicken.
- Add the chicken broth, egg noodles, salt, pepper and bay leaves.
- Bring to a boil and then reduce heat, cover and simmer for 20 minutes.
- Remove bay leaves from the soup.
- Enjoy!
Green Vitamin Juice
Ingredients
for 2 servings
1 ½ cups orange juice, freshly squeezed
1 cup fresh spinach
1 cup leafy green, of choice, optional
½ cucumber, sliced
1 small apple, sliced
Preparation
- Combine orange juice, spinach, and other leafy greens into a blender and blend until consistency is smooth.
- Add cucumber and apple. Blend until smooth.
- Pour into a glass and serve right away, or chill in refrigerator, if preferred.
- Enjoy!
Soothing Lemon Ginger Tea
Ingredients
for 2 servings
4 cups water
1 lemon
1 piece ginger, 2-3 inch (5-7 cm)
2 teaspoons honey, or preferred sweetener
Preparation
- Bring water to a boil and remove from heat.
- Cut lemon and ginger into thin slices. Add to the hot water.
- Steep for 5-10 minutes.
- Strain and pour tea into mug.
- Add honey, stir, and serve.
- Enjoy!
Butternut Squash Soup
Ingredients
for 8 servings
2 tablespoons butter
3 cloves garlic, minced
½ cup onion, chopped
1 potato, cubed
1 stalk celery, chopped
1 carrot, sliced
salt, to taste
pepper, to taste
2 lb butternut squash, peeled, seeded, and cubed
6 cups vegetable broth
2 cups water
1 bay leaf
2 sprigs fresh thyme
Preparation
- Melt butter on medium heat in a large pot, then add the garlic and onion and sauté 1-2 minutes until onion is translucent.
- Add potato, celery, carrot, salt, and pepper. Sauté for 3 minutes.
- Add the butternut squash, broth, water, bay leaf, and thyme, and stir. Bring to a boil.
- Cover and reduce to a simmer for 25-30 minutes.
- Uncover and remove thyme and bay leaf.
- Use an immersion or countertop blender to blend the soup until smooth.
- Allow to cool for 2 minutes then serve.
- Enjoy!
How to cook Soothing Cold & Flu Recipes:
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