I managed to go eighteen whole months without getting sick, but sometime in the last week or so, something worked its way into my sinuses, and it's been kicking my ass for the last 48 hours.
For most of the last week, I've been waking up in the morning with an intensely sore throat and painful, burning sinuses. I've been coughing and sneezing like crazy, so I figured it was just allergies (If it pollinates, I'm allergic to it. Yay), and dealt with it accordingly.
Clever girl, sinusitis. You had me fooled... but you gave yourself away yesterday with the heavy chest, body aches, and the general fatigue, and now I can fight back! Muwahahaha!!!1 *cough* *cough* *cough* *Krusty The Clown Groan*
Last night, I was so miserable, I just wanted some nice, warm comfort food. Even though I don't eat meat, I gave serious consideration to chicken noodle soup, but I ended up making a hearty vegetable soup instead. Anne loved it, and some friends asked for the recipe, so here it is. I got everything at Trader Joe's:
Wil's Sinusitis Can Suck It Vegetable Soup
- 3 cups tomato juice
- 2 cups water
- 1 can chopped tomatoes, or 4 chopped fresh tomatoes (save as much of the juice as you can)
- 4 or 5 carrots
- 3 or 4 medium potatoes (I used the red, gold, and purple medley)
- 1 medium zucchini
- 1 medium yellow squash
- 4 or 5 stalks of celery (I used celery hearts)
- 1 medium yellow onion
- 4 large cloves of garlic
- 1 tablespoon Bragg's Liquid Aminos (Soy or Tamari sauce also works)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon thyme
I prefer to use organic vegetables, or at least vegetables that haven't been grown using any pesticides, but as Rick Ross said, do watcha like.
Wash all the vegetables. Slice the zucchini and squash. Slice the potatoes, then quarter the slices. Chop the onion, celery, and carrots. Peel and mince the garlic.
Heat a bit of olive oil in a stock pot or large (~4qt) sauce pan. Sauteé the carrots, onions and garlic until the onions are translucent and the carrots are bright orange, about 2 or 3 minutes. Be careful that you don't let the heat get too high and burn the oil. Add the potatoes and stir. About a minute later, pour in the tomato juice and water, and turn the heat to maximum. Add all the veggies and spices. Stir like a boss. If the veggies aren't covered, you can add a little more tomato juice.
Bring it all to a boil, then reduce to a simmer and cover. Cook for about 30 minutes, then let cool, uncovered, for about 10 minutes (unless you're into burning the hell out of your mouth. I don't judge.)
Serve with some crusty bread (I got a nice artisan boule of sourdough, but I bet it would be great with some spent-grain bread).
Note: You can add other veggies if you want, just make sure you increase the liquid to account for the extra stuff. I considered kidney and garbanzo beans, and I bet you could toss some cauliflower or broccoli florets in there, too, if that was your thing.