A few days ago we realized Miles Storm was not feeling well, and when we checked his temperature it was just over 102 (poor little guy). We took him straight to the ER at the local Northern Dutchess Hospital where we were for 3 hours waiting to see what was wrong with him. He just laid there on the bed as limp as limp, which was so heart breaking to see. It ended up, that he had a bad ear infection which we assume he developed because he had been in the pool the day before. My Son participates in swimming lessons at an amazing school in Brooklyn called Aqua Beba. He is already swimming under water so he had spent most of the time in the pool with his head submerged.
When we were at the hospital my mother-in-law offered to make some soup for him, which is perfect when you are not feeling very well – a yummy home-made soup.
Miles Storm and I are predominately vegetarians who occasionally eat some seafood. We do not eat animals and we cannot eat any cow milk products or gluten because if we do we both develop skin conditions. We prefer only to serve organic foods as the whole vibe of eating pesticides and chemicals on your food is very frightening. Unfortunately, organic foods are not always available but we do our very best. I think this is the reason so many more people are getting sick in the world and wholeheartedly believe in “You are what you eat”.
This soup is really healthy and very quick and simple to make. You can also freeze it, and it keeps well in the fridge for up to 5 days.
YOU WILL NEED
- A quarter a cup of Olive Oil
- 2 organic carrots
- Half a cup of organic peas
- 1 organic sweet potato
- 3 organic Italian Plum tomatoes
- Half an organic cauliflower
- Organic corn from 2 cobs
- 1 organic zucchini
- 8 garlic cloves
- Amore Pesto Paste (this paste has no cheese in it)
- Amore Tomato Paste
- Salt and Pepper to taste
- In a large saucepan on medium heat combine olive oil, with roughly chopped tomato and garlic and sauté for 10 minutes
- Cut all the remaining vegetables, (into bite size pieces), and sauté for another 10 minutes with the tomato and garlic stirring when needed
- Fill pot with cold water
- Squeeze a tablespoon of each the Pesto and Tomato paste into soup and stir in well
- Bring soup to the boil
- Place lid on saucepan, and let simmer on medium for about an hour
- Add salt and pepper to taste
Another unassuming vegan meal, in no time at all, with minimal preparation time. Great for a busy family, and a sick little boy with an ear ache.