Head for the kitchen and make one of these single-serving soups right in the bowl. Each has ingredients like ginger, garlic, and strong spices that ease cold and flu symptoms—and taste way better than cough syrup.
1.Curry leaves soup
Add ½ cup finely shredded spinach or kale, 1 Tbsp finely diced red onion, 2 tsp curry powder, and ¼ tsp cayenne to soup bowl. Cover with 1½ cups hot vegetable broth. Stir to with greens.
2.Lemon, Honey & Garlic Soup
Add 1 Tbsp each finely diced yellow onion, celery, and carrots, 1 minced clove garlic; 1 Tbsp fresh lemon juice; and 2 tsp grated lemon zest to soup bowl. Cover with 1½ cups hot vegetable broth and drizzle with honey. Stir to combine.
3.Ginger Chicken Noodle Soup
Add ½ cup cooked rice noodles, ¼ cup cooked shredded chicken, 1 to 2 Tbsp reduced-sodium soy sauce, 1 Tbsp sliced scallion, ½ to 1 tsp freshly grated ginger, and ½ tsp sesame seeds to soup bowl. Cover with 1½ cups hot chicken broth. Stir to combine and serve with Sriracha sauce.
4.Bell pepper soup
Heat the olive oil in a large pot over medium-high heat. Stir in the bell peppers, carrots, onions, celery, and garlic. Cook and stir the vegetables until soft, about 10 minutes. Stir in the chicken broth, rice, thyme, cayenne pepper, red pepper flakes, salt and pepper, and bring the mixture to a boil.
Heat oil in a large saucepan over medium-high heat. Add onion, garlic and capsicum. Cook, stirring occasionally, for 4 to 5 minutes or until onion has softened. Add potato, tomato and tomato paste. Cook, stirring occasionally, for 5 minutes or until tomatoes have softened. Add stock. Cover. Bring to the boil. Reduce heat to low. Simmer for 15 to 20 minutes, stirring occasionally, or until potato is tender. Remove from heat. Cool for 5 minutes. Blend, in batches, until smooth. Return to pan over low heat. Cook for 3 to 4 minutes or until heated through. Season with salt and pepper. Serve with garlic bread.