Jet-Lag Soup

Image courtesy of Brad Torchia.

After weeks of capturing subjects across the globe, photographer Brad Torchia looks forward to returning home to Los Angeles and making soup. When it comes to beating jet lag, his simple yet healthy recipe has it all: “It doesn't require too much in terms of ingredients, tastes great, and will last you a few days,” Torchia tells Family Style. With a Japanese sweet potato, ground chicken, and a hearty serving of carrots, his recipe is a main course, not a side. 

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Ingredients

• 1 red onion
• 4 carrots
• 1 Japanese sweet potato 
• 1 garlic bulb
• 1 pound of ground chicken
• 5 kale leaves
• 1 cup sundried tomatoes 
• 2 cartons of chicken broth

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Instructions

1. Cook down a chopped onion in olive oil.
2. Add in a few chopped carrots, one Japanese sweet potato, some more olive oil, and keep cooking for about ten minutes. Stir often.
3. Add in one pound of ground chicken, a few spoonfuls of chopped garlic, salt, pepper, and any seasonings you have available.
4. Stir for a minute or two and let the chicken begin to cook. Then add two cartons of chicken broth. 
5. Let it all cook on a light boil for another 20 minutes.
6. Turn off the heat, add in a few handfuls of chopped kale, some sun-dried tomatoes, and another drizzle of olive oil.
7. Stir and serve.