‘Tis the flu season at chez Pragma Mamma. Last week my preschooler succumbed to the respiratory influenza virus and this week my usually rambunctious toddler has fallen victim to the nasty bug as well. Being at home with sick kids is NOT fun.
In addition to the mountains of mucousy tissues, increased irritability and lack of sleep, you have a clingy child looking to you for salvation. I do my best, but boy, is it exhausting. Don’t get me wrong, I want to be (and steadfastly am) their first line of care, but it takes its toll over time. Usual house maintenance becomes virtually impossible and cooking becomes a chore rather than a pleasure.
I love me a good cuddle on the couch while watching Caillou, but with all the extra tender-loving care, I need to get nourishing, simple food on the table. And fast!
When in need of culinary creativity, I look to my inspirational cousin, Taylor Stinson, otherwise known as The Girl on Bloor.
Her blog features healthy, quick and beautifully simple recipes for on-the-go, young professionals (plus her photography is visually stunning and I totally stole some on here!). The recipes are not only fun, nutritious and easy to do, but they are universal in that they can also be a great go-to for a busy family as well. I often consult her blog for recipes that I can get the kids involved in too!
So when my sleep-deprived self scrolled over her 30-minute meal ideas, I instantly fell in love with the Creamy Asparagus, Leek and Potato Soup recipe.
This vegetarian one-pot wonder solved all of my problems. It was easy to make, had very little clean up, was hearty, nutritious and simply delicious!
My daughters are huge fans of asparagus so this soup was a no-brainer. Asparagus is a very good source of fibre, folate, vitamins A, C, E and K, as well as chromium, which aids in blood sugar regulation.
Congested, cranky and slightly cantankerous, my daughters lapped up the soup with delight. What better way to beat the flu and the winter blues than with a fulfilling, steaming bowl of soup? Thanks Taylor 🙂
- 2 tbsp olive oil
- 1 yellow onion, diced
- 1 clove garlic, minced
- 1 bunch asparagus, ends cut off and chopped into smaller pieces (sub one head of broccoli, cut into florets if not using asparagus)
- 1 potato, peeled and diced
- 1 leek, washed and sliced
- ½ tsp salt
- ¼ tsp pepper
- 3 cups water
- 2 vegetable bouillon cubes
- 1 cup baby spinach
- 2 tbsp heavy cream (or ¼ cup milk)
For the complete set of ingredients and directions, check out The Girl on Bloor’s recipe here: