Ever heard the expression “Starve a cold, feed a fever?” I can’t vouch for the starving part but I sure am following the latter bit. I don’t know about you but for me, falling sick is like being in London during the winter: cravings for high-fat, stodgy foods are in full throttle. Since falling ill, my cravings have gone haywire. Thanks to the copious amount of Lindt that I’ve been indulging in, I’m slowly falling into a sugar coma. And when deciding whether to have mashed avocado or butter on toast, the latter won. Who am I :shock:?? I’m just going with it: food is fuel right? 😉
Worry not, I am indeed practicing what I preach. As well as obliging to my cravings, I am still eating a plethora of nutritious foods to speed up my recovery. Who’s to say you can’t combine healthy eating and stodgy foods? My meals of late have been fairly repetitive, yet super satisfying:
-
- Chicken & vegetable soup with toast
- Spaghetti in tomato sauce with parmesan
- Peanut butter and banana oatmeal (the key to uber thick oats is adding enough liquid)
My latest thing is creamy mushroom soup. Despite being as creamy as any soup you’d order at a French restaurant, this contains no butter or cream (that ain’t my style ;)). The secret ingredient: chickpeas, a.k.a. channa, a.k.a garbanzo beans. Call it what you like but one thing’s for sure: their claim to fame stretch beyond hummus and falafels. Because chickpeas have a naturally creamy, yet nutty, texture and flavour, adding them took this meal to the next level, both in terms of taste and protein content. Win-win? I strongly urge you to try this recipe. It’s easy, nutritious, and I promise you won’t be disappointed.
Creamy Mushroom Soup
Ingredients:
- 10-12 mushrooms, sliced
- Half a carrot, chopped
- A handful of cabbage (not neccesary)
- 180g cooked chickpeas
- Vegetable (or chicken stock)
- 2 cloves garlic, chopped
- Half an onion, chopped
Method:
In a pot, sauté the onion and garlic till it starts to release a yummy fragrance (aka a “Khushboo” :lol:). Add in the mushrooms, carrot, cabbage, and chickpeas. Pour in the vegetable stock until it’s about 1 cm above the vegetables. Leave it to simmer until the carrots have softened. Once cooled, whizz in the blender. If it’s too thick, add in a bit of water and re-blend until you’ve reached your preferred consistency.
