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Things you can do today: Go for a hike. Other things you can do today: Cook a hearty soup. ⁣

This recipe for “sick soup” originates from the rustic countryside of France and is made with ingredients that are easy to find in even the most empty-shelved of grocery stores. Enjoy it if you’re feeling amazing or under the weather; it’s surprisingly filling for a vegetable soup and deliciously flavorful. ⁣

• 2 tablespoons unsalted butter ⁣
• 1/4 c. cold-pressed extra virgin olive oil⁣
• 6 medium carrots – peeled and diced⁣
• 1 sweet yellow onion – sliced lengthwise⁣ (can also use white onion if that’s all you have)
• 12 cloves of garlic – rough chopped⁣
• 1 head of green cabbage – chopped into thin slices⁣
• 6 cups of water⁣
• a handful of dill – rough chopped⁣
• salt and pepper – to taste⁣
• optional: 2 jalapeños – 1 red, 1 green, sliced⁣
• optional: thinly sliced shiitake mushrooms⁣


In a large soup pot, melt the butter and heat up the olive oil. Add the carrots and onions, keeping the heat on medium. Allow to cook until the onions turn translucent and the carrots get slightly charred around their edges. You can add the mushrooms and jalapeños if you’d like at this point. Once the jalapeños have a slight char, add the garlic cloves and stir until you can smell the garlic aroma, be careful not to burn the garlic! Next, add cabbage and stir to combine. (You may need to add a bit of olive oil at this point to keep the cabbage cooking.) Pour in the water and turn up the heat on your stove to allow the soup to boil. When the soup comes to a boil, turn down the burner to simmer. Simmer the soup for 1 hour (the cabbage should turn translucent) then add the dill and salt and pepper to taste.
This soup tastes even better the next day, when the flavors have a chance to combine but once it’s done simmering, you can dig in (or sip) right now. Do you have any healthy recipes to share? Link them in the comments below!

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