Sunday Soup for a Dreary Don't Day


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It's the third Sunday of Advent, and I'm enjoying a warm fire, a warm bowl of soup, and most important the warmth of my son's presence! As my kids have gotten older with other demands on their time, I've learned to savor the moments I'm able to spend with them. 


Greg finished up his finals and flew into town last night. Poor thing! He looks like Rudolf the Red-Nosed Reindeer. Shoppers might be complaining about the shorter amount of days between Thanksgiving and Christmas this year, but college kids felt the pressure much more acutely. Five fewer days to work on term papers and to study for exams meant staying up later, drinking more coffee and generally getting more stressed out than usual. The result: a bad cold just in time for the holidays.


Luckily for Greg, I'm prepared to nurse him through it with herbal teas, special bath oils and the secret weapon: Sunday Soup!


Now that the winter weather is here, it's been cold and dreary the past few weekends. That's not always a bad thing. I rather enjoy having a few gray days to curl up in front of the fire with a good book. My parents call this type of day a "Don't Day" which means: "I don't want to do anything, and I don't intend to!" 


I made a comforting potato soup yesterday, so today there's no need to cook. I'm able to relax and enjoy my family. I feel warm and toasty, from my toes to my tummy and even deep in my heart. 


Warm up your tummy with this yummy soup!


Spicy Potato Soup with Greens


2 T. butter or olive oil

1 onion, chopped

4 garlic cloves, chopped

4 cups of finely chopped greens (I used frozen mixed greens-a very convenient food I highly recommend keeping on hand. Frozen spinach could also be used.)

1/8 tsp. cayenne pepper*

2 large russet potatoes, cut in half lengthwise, then sliced

6-8 cups chicken broth (or vegetable broth if you prefer)

Optional: you can add 1 lb. of sliced, pre-cooked chicken sausage (spicy is better) or 2 cups white beans for a protein boost.

1/2 - 3/4 cup cream

Black pepper and sea salt or amino acids to taste


Heat the butter or oil and sauté the onion until soft and transparent. Add the garlic, greens and cayenne, and continue cooking for about 5 minutes.


Add broth (start with 6 cups) and potatoes and cook until potatoes are just getting tender. Then add sausage or beans, if desired and cook until everything is heated through and potatoes are very soft. Add more broth if you need it.


Add 1/2 - 3/4 cup cream depending on the total amount of broth you used, and to taste. If you choose to use milk or non-dairy milk, you might want less broth and more milk to give it a richer taste. I highly recommend using cream if you're not lactose intolerant. The recipe doesn't call for much, and it's so good!


Season to taste.


* If you use spicy sausage in this soup, you might not need the cayenne. Judge according to the sausage and the level of heat you typically like.


© Bobbi Mullins 2011, All rights reserved. FOOD FITNESS FAITH™