Blue Potato Garlic Stew with a Medicinal Twist

Last weekend I found myself hacking away, nursing a sore throat while trying to keep my head above the ever growing pile of tissues that began to surround me. I had a cold that would later turn into bronchitis, my third one this winter (I blame my nursery school attending two year old, the people with the hacking coughs that always somehow sit next to me on the subway, this extreme weather, and my pregnant immune system). Anyway, I was craving a creamy soup, something rich and buttery, something cheesy and satisfying, but with my sore throat, phlegm cough and runny nose, that would only deepen my misery. So I decided to have the next best thing and set to creating a recipe that would soothe my cravings.

What did I create....

Blue Potato Garlic Stew with a Medicinal Twist!

The recipe is thick and creamy, but has no dairy (which aggravates colds).

Here's what you need:

1 Tablespoon Olive Oil

1 Teaspoon White Vinegar

3-5 Cloves of Garlic

1/2 Red Onion

2 Cups mini Blue potatoes (I personally love mini blue potatoes, but I must admit, any color will do)

2 Cups Vegetable Broth

1 Teaspoon Turmeric

1 Teaspoon Sea Salt

1/2 Teaspoon Black Pepper

1/8 Teaspoon Cayenne Pepper  




1. Preheat your oven to 375. In a oven safe dish add your potato, onion and garlic. Place these ingredients in the oven for an hour to an hour and a half. You'll know everything is done when the potatoes are soft when you insert a fork.

*Note: If you're in a hurry, you can boil the ingredients, but you loose some of the nutrients when you boil.


2. Combine everything together in your blender. Potatoes, onion and garlic first, followed by the spices and the vegetable broth. Blend on a high setting until a thick stew-like texture has been created.


3. Pour into your bowl and enjoy!


This soup is great if you feel a cold coming on, if you're trying to fight a cold or if you just want to boost your winter immunity.