Lemon Rosemary Soup
While there may be no cure for the common cold this soup comes pretty darn close. Even if it doesn’t help your coughs and sniffles, the combination of lemon and rosemary flavors will make your taste buds happy. Your immune system will thank you for all of the vitamins and minerals in the veggies too. Sick or not, try this quick and easy recipe for dinner tonight (and leftovers for lunch tomorrow).
By the way, if you have a cold: stay home, rest, wash your hands often, hydrate, and be patient. Coming into the office to see me only gets me sick (grrrr) and doesn’t make your cold go away any faster. And get a flu shot please! The flu is way worse than a little cold. That’s all. 🙂
OK, ready to make some soup? Here is what we are whipping up.
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That is literally all I have to say about this recipe. It have been a favorite recipe on the blog over the last year, so I hope that people continue to enjoy it.
Happy eating and best health,
Dr. G
Ingredients
- 4 cups of low sodium veggie broth
- 1 cup water
- 1 bunch of scallions
- 1 celery stalk
- 2 carrots
- 1 lb of potatoes (Japanese sweet potatoes used here)
- 1 medium or several mini zucchini
- 2 cloves of garlic
- zest of 2 lemons
- juice of 1/2 lemon
- 1-2 tablespoons fresh rosemary
- 1 can of beans (white bean or chickpeas), drained and rinsed
Instructions
- First mince the garlic and rosemary and then chop all of the other veggies into bite sized pieces.
- Grab a large soup pot, drizzle a little oil in it, and then put the heat on medium high.
- Throw the scallions, garlic and potatoes in first and let those cook for a few minutes, just until they are fragrant.
- Add the broth, veggies, rosemary, and lemon juice. Bring the soup to a low boil and let it go for about 15ish minutes (until the veggies are tender).
- Finally stir in the beans and lemon zest. Turn the heat down and simmer for another 5 minutes.
- Good work, you made soup. Put some in a bowl and enjoy!
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