A problem I've discovered from hanging out with freshers and going to freshers' parties is that it's really, really easy to become ill.
You might remember that I visited Leeds, England, a couple of weeks ago when I wrote my post about mini lemon cakes. What I didn't know as I sat there blabbing about food is that the next day I'd have the flu. Ahhh, I was so blissfully unaware. A packet of paracetamol, a lot of travel tissues, and a few mugs of Lemsip, and I was on the mend . . . or so I thought.
Yeah, that's right. I got ill again. I mean it's actually pretty funny how unlucky that was. But you know how after you recover from an illness, you feel extra protected because you're all, like, "Heck, yeah, now my immune system has all those antibodies"? WELL, now I just feel doubly protected. Two strains of the flu can no longer bring me down (aww, yeah), and as I'm not eligible for a flu jab, I need all the protection I can get.
But anyway I'm assuming that quite a lot of people will get a cold/flu in the coming months, and I thought I'd share a recipe for a marvelous, healing soup with some cold-fighting, garlicky tortilla triangles for dipping. It's a triple-carb affair (naturally) because your body needs the fuel, so yes, now is the time to eat chickpeas, pasta, and bread in one meal. There are veggies in there, too, and it's the perfect base to add some shredded chicken or tofu to if you desire (I was too preoccupied by watching Charmed on Netflix to bother with defrosting any chicken).
*For non-UK people, a fresher is someone who has just started university.
- 2 cups vegetable or chicken stock
- 2 small carrots, sliced
- 1/2 stick celery, finely chopped
- 1/2 of a 14-ounce can of chickpeas, drained and rinsed
- 1 teaspoon chopped basil
- A handful kale, stems removed, thinly sliced
- 1 ounce angel hair spaghetti, broken into short lengths
- 1 bag green tea
- Black pepper
- 1 whole-grain tortilla
- 1 small clove garlic, halved lengthwise
- Coconut oil spray
- Sea salt
- In a small pot, bring the stock to the boil. Add the carrots, celery, and chickpeas; cook for 8 minutes. Add the basil, kale, and spaghetti, and then stir together, and drop in the green tea bag. Cook for 5 minutes or until the noodles are al dente.
- Remove the tea bag, season the soup with black pepper, and set aside to cool down a bit while you prep the tortilla.
- Spray the tortilla with a light coating of coconut oil (or just brush some vegetable oil over the surface). Rub the cut side of the garlic clove over the tortilla, and sprinkle with a pinch of salt.
- Place the tortilla in a hot, nonstick pan over a high heat, and fry for 2-3 minutes with the oiled side facedown. Brush/spray the other side of the tortilla with oil, and rub with the garlic, then flip it over, and fry again for 2-3 minutes.
- Remove the hot tortilla from the pan, and cut it into triangles with a pair of scissors. Serve warm with the soup.
- North American
- Serves 1-2