When I’m not feeling well, I turn to food to help me get get better, and fast. Check out this cold buster soup served with a side of Epic pilsner.
“The week before the Tamalpa Headlands 50k, I was focused on relaxing, mentally preparing myself for the race, and moving into my new room in Oakland. The last thing I wanted was to get sick, but sometimes the universe deals you an unfavorable hand. Starting mid-week there were sniffles, and by Thursday afternoon, it developed into a full fever and sneeze-fest. When I’m not feeling well, I always turn to food first to help me get get better, and fast.
It was less than 48 hours before the race, but I knew there was still hope in the miracle healing power of food. Ginger and turmeric are powerhouses of nutrients and anti-inflammatory goodness, so I grabbed ginger, gold beets, a bunch of carrots (with stems), and some stock to add to items I already had at home.
I managed to make this soup, and it turned out to be just what I needed! One dose of NyQuil and a long night of sleep later, I woke up feeling ready for my very first ultramarathon. The 50K was no joke with 6 long climbs and almost 7,000 feet of elevation gain. I suffered plenty, but a lot less than I would have if I showed up to the start line still sick. And now that the first one is out of the way I can’t wait to head back for more.” –Rebecca Murillo, 13th place at Headlands, the USATF 50K National Championship in 5 hours and 10 minutes.
Read her recipe below:
Magic Cold-Buster Soup by Rebecca Murillo
This delicious and flavorful gluten-free soup is packed with the perfect ingredients to help prevent or battle the inevitable “changing of the seasons” head-cold. As athletes, nothing is more annoying than feeling sick when you’re trying to train — or worse — have an upcoming race. Try this soup at the first sign of the sniffles and crush that cold before it has a chance to interrupt your Strava feed and celebrate your victory with the bright and refreshing Epic Pilsner. As an added bonus, the anti-inflammatory properties of turmeric and ginger will help with recovery during training.
Serves 2 as a main, 4 as a small side
Cooking time: 45 minutes
- 1 bunch gold beets
- 1 bunch carrots, reserve tops for garnish (then you don’t have to buy extra herbs for garnish!)
- 1 medium shallot (or ¼ red onion)
- 2 cloves garlic
- 2 inch piece of ginger
- 1 inch piece turmeric* (or 1 TBS ground)
- 3 TBS Coconut oil
- 6 cups Broth or water
- 2 TBS Red curry paste (more of a Thai flavor) OR Curry powder (more of an Indian flavor)
- Salt to your liking
- Chop your beets and carrots into 1-2 inch pieces, place in bowl, set aside.
- Chop your shallot (or onion), garlic, ginger, and turmeric (if using fresh).
- Heat up coconut oil in a large pot or enamel-coated dutch oven. Place onion, garlic, ginger, and turmeric in the pot, lightly sauté until fragrant.
- Add carrots and beets, stir around until they are coated sauté for 8-10 minutes, they won’t be too soft but it’s ok.
- Add In your choice of curry powder, stir to coat
- Add broth or water.
- Bring to a boil and then reduce to simmer and cover for 20 minutes.
- Remove lid and poke carrots and beets, hopefully they are pretty soft by now, if not, cover and give them another 5 minutes, if yes, transfer contents to a blender (don’t forget to secure the top) and blend until smooth.
Serve in bowls topped with plain yogurt (it helps cut the spice of the ginger and turmeric) and chopped carrot tops and enjoy. Pairs well with a good night’s sleep. After you crush your cold and your next training run, celebrate after with the perfectly clean and crisp Epic Pilsner.
*I always try to use fresh ginger as it is more available in stores, since turmeric is harder to find, substituting for powdered is fine
Rebecca Murillo is a runner living in Oakland. She is a Salomon Run Ambassador, and a member of both the Oiselle Volée and BayBirds Racing teams. She has a hefty appetite for all things food: learning, cooking, educating and eating of course. You can usually find her running the East Bay roads and trails with the Salomon Run Club on Tuesday nights in Redwood Regional Park, and regular Lake Temescal morning runs. When she isn’t out running, she is a cooking instructor with the Berkeley Unified School District Gardening and Cooking program, encouraging kids to know where their food comes from and how to cook it. She loves produce-heavy meals for their nutrients, bold flavors, and vibrant colors. Follow her on Instagram @rdmurillo , Twitter @rebs_murillo11, or her blog for both food and running adventures!