Cold Killer

It feels like it’s been forever since I’ve had an appetite for anything. Having a cold means that the sense of taste is so dulled, eating isn’t enjoyable. What’s the point of eating good food if I can’t taste it? I’ve been living off of cream of wheat and coffee, so it’s understandable that this week has been dragging on. I was so tired of not tasting food by Friday that I decided to fight back with garlic. LOTS of garlic.

Like, an entire bulb of garlic.

Cold-Killer Soup

  • 1 T olive oil
  • 3 oz stemmed and thinly sliced shiitake mushrooms
  • 1 bulb garlic, peeled and sliced thinly
  • 1/4 C rice vinegar
  • 1/4 C dry quinoa
  • 1 bunch kale, stemmed and roughly chopped
  • 1 C filtered water
  • 4 C vegetable broth
  • salt and pepper to taste

  • Heat oil in a soup pot over med-high heat. Add mushrooms and sauté until browned, about 15 minutes. Add garlic and sauté until fragrant. Add rice vinegar and cook until evaporated. Add quinoa, water, and broth. Bring to a simmer. Add kale. Simmer 20 minutes, until kale is softened and quinoa is cooked.

    I prefer to use lacinato kale in this, but curly kale is also a good alternative. I lightly massage the kale by rolling it between my palms while I’m adding it to the pot. This makes it a little more tender and slightly less bitter.

    Feel free to cut the garlic in half if your tastebuds work properly!

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