With “waste not, want not” thoughts in mind, can we create meals that actually may help us ward off that wicked coronavirus? Yes. Know that cloves are antiviral, and that oregano is antibacterial.
Whether you are vegetarian, vegan or an omnivore, you can add a few whole cloves or a dash of clove powder and 1/2 teaspoon of dried crumbled oregano to your soup. The weather is still cool enough that our bodies welcome bowls of fragrant soup or stew.
Our family is omnivorous. When we have meat with bones, i.e pork chops or beef ribs, we save the bones until we have enough to make bone broth. Then we scrounge our fridge for scraps of leftover vegetables and toss them into the kettle with the bones. We add a few whole cloves or about ¼ teaspoon of ground cloves to ward off viruses and a dash of dried oregano for flavor and to help your immune system to cope with environmental germs. Toss in a few peppercorns or a couple of dashes of coarsely ground black pepper.
The soup recipe below depends on whatever leftovers you have in your refrigerator or freezer. you plan for it by saving radish tops, tough outer celery ribs, kale sliced or diced carrots and parsnips. Scald them, dice or slice them and store in a zip-lock freezer bag until the urge to make soup coincides with cleaning out your refrigerator.
4 to 6 servings
4 cups bone broth or chicken stock or water
1 large white or sweet potato, scrubbed and diced
½ to 1 cup diced cooked beef, lamb, or chicken meat Or 1 cup cooked beans, rinsed
½ cup chopped onion
2 whole cloves garlic peeled and sliced or powdered garlic to taste
½ cup cooked green beans or sliced celery or peas
½ cup frozen spinach
½ to orzo or other pasta, broken up
Or ½ cup cooked rice
6 to 8 whole cloves or ½ teaspoon powdered cloves
¼ teaspoon dried red pepper flakes, optional
½ teaspoon dried, crumbled oregano
2 or 3 slices of fresh ginger root, halved or cut in strips
Chicken broth or hot water to soups desired consistency
Salt and black pepper to taste
Combine all ingredients. Bring to a boil. Reduce heat and simmer 10 to 15 minutes to blend flavors and be sure all the vegetables are tender.
You may wonder why I didn’t tell you to peeling the potato. It’s because most of the nutrition lies in the potatoe skin. The ginger root adds to the soup’s easy digestibility.