Sick as a dog: I've had the flu for 8 days and my taste buds are gone :-(

E

evan

Well-known member
What do you eat when you are sick and nothing tastes like it use to? Even chocolate goes blank on the taste buds, which is, you know....not normal at all! I tried ginger chili curry soup for dinner, but I only got this weird taste in my throat afterwards.

I've mainly lived on water, tea, rose hip soup and muesli for a week. (at least it's vegetarin, you might say smileys/wink.gif.

Can't remember being this sick in a long time. Fever and sore limbs are one thing, but loosing my taste is so sad. I miss it so much every time this happens smileys/frown.gif

 
For some reason , when my tastebuds go, I can still taste citrus (and chocolate, luckily). Try a

good orange or grapefruit, and add lemon juice to various dishes.
Also, have you tried Hot and Sour Soup? That will knock the flu right out of you! (Caution: Not good if you have an upset stomach).

 
This soup is great with lots of taste and very healthy: Vegetarian Tortilla Soup

*Note: I increased the spices significantly, and it made a big difference. Also, I added a can of corn, unsalted.

VEGETARIAN TORTILLA SOUP

INGREDIENTS:

Nonstick vegetable oil spray (I used extra virgin olive oil)
3/4 cup chopped onion (I used more)
2 garlic cloves, minced (I used a lot more)
1 tablespoon tomato paste (I omitted it)
1 teaspoon ground cumin (I used a lot more)
3/4 teaspoon chili powder (I used a lot more)
4 cups canned vegetable broth (I used low sodium chicken broth)
4 tablespoons chopped fresh cilantro
4 6-inch-diameter corn tortillas, cut into 1/2-inch-wide strips
1 1/2 cups chopped tomatoes (I used canned)
2/3 cup canned black beans, rinsed, drained (I used a lot more)
2/3 cup chopped zucchini (I used more)
1 1/2 tablespoons minced seeded jalapeño chili

DIRECTIONS:

Spray large nonstick saucepan with vegetable oil spray. Add onion and garlic; cover and cook over medium-low heat until almost tender, stirring often, about 5 minutes. (I saute them in extra virgin olive oil). Stir in tomato paste, cumin and chili powder. Add broth and 2 tablespoons cilantro; bring to boil. Reduce heat; cover and simmer until flavors blend, about 15 minutes. (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing.)
Add tortillas, tomatoes, beans, zucchini and jalapeño to soup. Cover; simmer until zucchini is tender, about 5 minutes. (I cook until it's crisp/tender). Season with salt and pepper.

Ladle soup into bowls. Sprinkle with remaining 2 tablespoons cilantro. (I also top with some grated extra sharp cheddar).

Serves 4.

From Bon Appétit

http://www.epicurious.com/recipes/food/views/4421

 
Another delicious, healthy soup: Curried Cauliflower Soup with Coriander Chutney

Note: I used 2 Tbsp instead of 1 Tbsp ginger in the soup by mistake, so I left it out of the chutney, and added a pinch of ground ginger instead. Also, the second time I made this, I added a can of navy beans.

CURRIED CAULIFLOWER SOUP WITH CORIANDER CHUTNEY

INGREDIENTS:

Soup:
1 medium head cauliflower, about 7 cups of florets
1/4 cup vegetable oil (I used 3 - 3 1/2 Tbsp extra virgin olive oil)
salt to taste
1 cup chopped onions (I used 1 medium yellow onion, which made 1 cup chopped - next time may use a little more)
1 tbsp finely chopped ginger (I used 2 Tbsp)
2 tsp chopped garlic (I used 4 large, about 1 1/3 Tbsp, crushed and chopped)
1 tbsp curry paste or 2 tsp curry powder (I used curry powder, since I didn't have any curry paste on hand)
4 cups chicken stock
2 tsp lemon juice
salt and freshly ground pepper

Coriander Chutney:
1 cup coriander leaves and 1/2 cup stems (I used 1 large bunch, leaves and stems)
2 tsp sugar (I used 1 tsp honey)
1 tsp ground cumin
1 tbsp chopped ginger (I omitted it, since I used 2 Tbsp in the soup - I added a pinch of ground ginger instead)
1 minced jalapeno pepper, seeds removed (I omitted this)
2 tbsp lemon juice (I used 2 Tbsp plus 1 tsp)
1/3 cup plain yogurt (I used nonfat).
salt and freshly ground pepper

DIRECTIONS:

1. Preheat oven to 450 F. (I omitted this step).
2. Cut cauliflower into florets. Toss cauliflower with 2 tbsp oil. Season with salt and put on baking sheet and roast, shaking occasionally, for 15 or 20 minutes, or until tender and browned. (I didn't roast the cauliflower).
3. Heat remaining 2 tbsp oil in soup pot. (I used 3 - 3 1/2 Tbsp). Add onions. Saute one minute, add garlic, ginger, and curry. Toss together and saute one minute. Add roasted cauliflower (I added raw cauliflower), and toss to coat. Pour in stock and bring to boil. Reduce to low and simmer 15 minutes. Add lemon juice.
4. Puree soup in blender or with a mixing wand. (I pureed half the soup and left the other half chunky). Adjust seasonings to taste.
5. Garnish with coriander chutney.*

*Coriander Chutney:
Combine 1st six ingredients in mortar and pestle or food processor. (I set aside several whole cilantro leaves to top the soup). Stir in yogurt, and season with salt and pepper to taste.

Makes 3 - 4 servings.

From LCBO Food and Drink - Autumn 2008
Posted at:
http://livinginthekitchenwithpuppies.blogspot.com/2008/09/curried-cauliflower-soup-with-coriander.html

http://livinginthekitchenwithpuppies.blogspot.com/2008/09/curried-cauliflower-soup-with-coriander.html

 
I remember being that sick The only thing that was good about it was I lost 20lbs

try the Asian soup by Traca in T&T u don't have to add the chicken. Its really good.

 
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