I Eat Plants: Soup, Soup and More Soup

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My last column on easy Miso Noodle Soup must have been a sign, because I’ve been sick since I wrote it!

I’m usually more than a pretty good eater, but when I’m really sick, I tend not to have much of an appetite, not to mention not caring much about cooking.

Freezer soup has been my friend.

Not terribly original, but when I make a pot of soup, I tend to freeze one or two portions of each batch for later use.  I like to freeze them in 2-3 cup portions; about enough for a nice bowl (or bowl and a half).  Heavier ones I freeze in 1.5-2 cup portions.  In the last week I’ve eaten butternut squash soup, chili, Vegan New Bedford Style Kale Soup, Tofu Noodle Soup and the aforementioned (non-freezer) Miso Noodle.

There has been much mention about how chicken noodle really is good for you when you are sick.  Can the same be said about vegan varieties?

Much of what makes chicken noodle soup “good for you” when you are sick is true of just about any hot soup: the hydration you get from the soup broth, and the steam from the hot liquid helping to break up all the nasties.  That’s true, chicken or no chicken!

The rest?  Well, science is still studying the ingredients of a more traditional chicken noodle soup, so no one truly knows.  Considering that different types of  soups and porridges are popular all over the world, I would imagine that the magic isn’t in the chicken.

I just know that I don’t want to eat much else when I’m sick!  I think soup when you’re sick is always better if someone else makes it for you, but having a freezer stocked with a few types is a close second.

Tofu Noodle Soup

Tofu Noodle Soup

 

If you’re feeling sick, I hope you feel better soon!  Eat some soup!

And if you’re not, want to come bring me some?

 

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About Author

I Eat Plants columnist Jodie Deignan went vegetarian in 2004 and fully committed to veganism in 2007. By day she’s a psychiatric nurse practitioner and by night she spends a lot of time cooking delicious vegan food for herself and her friends. She’s a bit of a picky eater, with a special distaste for mushrooms, seaweed, raw tomatoes, and eggplant, though she’s discovered along the way she’s a little more open-minded than she once thought. She blogs at The Picky Vegan.

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