Saturday, January 31, 2015

Soup for Sick Days

As a kid, I was sick a lot. Migraines, struggling to keep anything down, fevers – this was just the typical thing I experienced year after year. It did get better after a time, but even now I know I am more susceptible to getting sick than most people. 

Luckily, whenever I get sick these days, it has more to do with crashing from exerting more energy than is healthy than migraines. I admit it: I tend to push myself hard, believing that I can do it all within a twenty-four-hour time limit. The result is much like a hangover without the fun, only it lasts for days.

CK has really been good about calling me on it when I show the signs (manic movements, voice at a breathless, higher pitch, unable to sit still, cycling over all the things I need to be doing, etc.), but I’ve also just improved with growing to honor and love my body and what it needs. I really excelled with this in Malta: being okay with being at home most weekends (eventually), and doing my own thing. I learned to actually rest and take care of myself.

But sometimes, you have deadlines. You have exams. You have work. In short, you have responsibilities that you have to deal with, and sometimes you end up paying for it.

The best way I’ve learned to combat that, when you are first able, is to focus on the responsibility of taking care of yourself. If possible, no energy is exerted on others, be it people or projects. Have a quiet day or, as Mama Dazz used to call them, a mental health day. If possible, spend the whole weekend recharging. For me, that’s essentially settling down to a good book or movie, cuddling with kitties (or CK, whichever is available), sleeping in and eating well.

Introducing the newest addition to our family, Clyde! He's got the right idea...

Even as a kid, soup was the go-to meal for when I was sick. That, and tea (lots of lemon and even more honey). But soup was comforting. I had specific mugs that I would use depending on the soup, and I tended to prefer blended soups, particularly tomato. Occasionally, I would have chicken noodle soup, or clam chowder if my stomach could manage, but it honestly depended on what was in the pantry.

"There better be a good reason why your camera is in my face, Morri..."

Since becoming flexitarian, I’ve looked at unmeatifying would be meaty favorites. I’ve made bean burgers that I loved, I've always been okay with a hearty bean chili, and I’m looking to make “clam” chowder with oyster mushrooms at some point. But what I really wanted to try out next was to make chicken noodle soup, just without the chicken.

This chickpea noodle soup recipe is fairly open-ended to what noodles you like and what spices you have on hand. Add whatever is soothing and comforting to you and what you need in it, including the amount of noodles you want per person. This is also a recipe for two, whether it’s for you for a couple of meals, a mental health day with your SO, or any veggie-inclined kid that just needs something warm to go with their cartoons.

Chickpea Noodle Soup

300 g Cooked chickpeas
2 Celery stalks, thinly sliced
2 Carrots, thinly sliced
1 Yellow onion, diced
2 – 4 Garlic cloves, coarsely chopped
1 Q. Vegetable stock (or water)
2 tbsp. Olive oil
1 Bay leaf
1 dash Tarragon
1 tbsp. Parsley
Sea salt, to taste
Cracked pepper, to taste
Hot sauce, optional*
150 g (or more) Dry GF spaghetti noodles**, cooked per instructions

Place a medium-sized cooking pot (enough to hold over a quart of liquid, the veggies, and chickpeas) on medium heat with the olive oil.
When fragrant, toss in the vegetables and let cook until the onions are translucent.
Pour remaining ingredients, excluding the noodles and the hot sauce, on medium-low heat for thirty minutes.
During that time, prepare a larger pot with water for the noodles and bring to a boil.
Cook them as instructed and pour the excess water through the colander, and place the desired amount of noodles at the bottoms of the bowls you are using.
Turn off the soup (the veggies should be soft but not falling apart), and pour the soup on top of the noodles.
Serve hot with hot sauce.***

Makes 2 servings.

* I mean, I guess it’s optional… Just kidding ;). I personally like a little kick with soups like this, but to each their own.
** You can easily use any type of noodle you’d like for this dish, but I decided to use spaghetti for the sake of nostalgia. 
*** This is also a good bread-on-the-side dipping soup.


  1. Oh yum! I love the replacement of meat with chickpeas. Still has protein, but not so expensive.

  2. Mmm... a hearty veggie soup sounds good right about now! Thanks for sharing your fur-baby pics too -- Clyde looks like a sweetheart!

  3. I love this veggie take! Chickpeas and warm yummy soup! YES!

  4. I've never put chickpeas in my noodle soup, but I will now! I love them in minestrone and Italian soups so why not! Thanks :)

  5. Thanks so much for linking up your beautiful recipe to Savoring Saturdays! Hope to see you again soon.