Googie’s Kitchen presents Cough Medicine Soup

Cough Medicine Soup

By the time my son Ted had spent his first term at preschool, he had come home with a cough and cold. So I made cough medicine to help with his symptoms. However, Ted really didn’t like the taste of the medicine I made and he would do everything not to take it. So as winter was on the way I decided to make it into a soup. Although my son is still not the biggest fan of soup, I managed to get more of this dish into him than the cough medicine.

Soup is a perfect warming winter meal. Nutritionists are always urging us to eat five portions of fruit and vegetables a day in the UK. A bowl of soup is a great way to ensure we get a decent amount of vegetables in our bodies. The soup in this recipe is filling and nutritious. It’s full of vegetables and herbs that will help the body to fight a cold. As I said, my son did not really like it, but he’s not the biggest soup fan. My mum who I also made this soup for (and is suffering with a cough at the moment) really enjoyed it. So well worth a try. Below is a video and recipe for you.

Cough Medicine Soup

What’s your favourite soup flavour? Let me know in the comments below as I would love to hear about them. xxx

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Serves 4

Equipment needed

  • Sharp knife
  • Vegetable peeler
  • Chopping board
  • Baking tray
  • Blender
  • Fork
  • Nutribullet
  • Large Spoon
  • Jug


  • Butternut squash x 1 medium
  • Carrots x 4 large
  • Onions x 2 medium
  • Garlic x 6 – 8 cloves
  • Fresh Thyme x 1 large handful
  • Cannellini beans x 2 tins 400g
  • Lemon x 1
  • Honey x 2 tbsp
  • Olive oil
  • Salt and Pepper to taste


  • Preheat the oven to 180° and put the baking tray in.
  • Start by peeling the butternut squash then chop into quarters and scoop out the seeds in the middle.
  • Next peel the carrots and roughly chop into large chunks.
  • Then finally chop the onions into quarters.
  • Remove the baking tray from the oven and put the chopped vegetables in.
  • Now put the butternut squash, carrots and onions into the baking tray.
  • Along with the thyme and garlic.
  • Then drizzle the contents with olive oil and add salt and pepper to taste.
  • Toss all of the ingredients together.
  • Now put the tray back into the oven and bake for 30 – 40 minutes.
  • Once the vegetables are soft and starting to brown, remove the tray from the oven.
  • Leave to cool completely.
  • Once the vegetables are cooled remove the skins from the garlic and throw away.
  • Then put half of them into the blender and open the tins of cannellini beans and drain them through the colander.
  • Put half the beans in the blender and pour in about a third of the stock.
  • Now blend all of the ingredients together.
  • Put this into the large saucepan and repeat the process for the second lot of vegetables.
  • Pour the final third of the stock into the blender and clean the excess soup of the side of the blender jug.
  • Now pour the excess into the saucepan with the other soup.
  • Finally reheat the soup in the saucepan.
  • Then serve with a chickpea flour wrap and enjoy.
Cough Medicine Soup

Cough Medicine soup is a great meal to eat on a wet and cold winters day. Plus this is a great dish that can be kept in the freezer and defrosted when needed. So it can make a quick and simple lunch or dinner too. It’s a meal that could also be made at the weekend, frozen and then eaten mid week. It’s delicious with chickpea flour wraps or spelt flour wraps or with a piece of crusty bread, if you can eat bread. However you decide to eat this dish, as always, enjoy!