My last Home Sick Soup post featured hot, soothing Tomato Rasam, a quick and spicy Indian soup just right for a day stuck at home with the sniffles.
Today I made another favorite Sick Day Soup of mine, Dr. Fuhrman's Famous Soup. I love the Big Production Number that is the making of this soup. I set aside an hour or two, pull out all the fancy equipment (a juicer and Vita-Mix or other strong blender are required) and whip up an absolutely enormous pot of the stuff. It freezes well, so you can have it on hand in case of emergencies.
Speaking of emergencies, lately it seems that too many of the older people in our parish and family have been spending time in the hospital, dealing with surgeries, diabetes, high blood pressure, etc. Many of them are coming home feeling fragile, with small appetites and instructions to lower their fat, cholesterol, and sodium.
I wanted to offer them something that was easy to eat and digest, and wouldn't do any harm by being high in salt or fat. This soup is just the thing: creamy smooth, made with split peas and veggies cooked in fresh carrot and celery juice. The soup is easy to eat and flavorful enough that you don't miss the salt. It's great on its own for those with little appetite, or served with baked winter squash, steam-fried mushrooms, and fruit for dessert.
Verdict: If you have a juicer, a blender, and a great, big, huuuge soup pot, this is the perfect potage to share with those who are feelin' poorly.