Soup is a classic sickness standby. As well as the ready "home made" pouch varieties now available, I rediscovered some tasty tinned soups. These are hearty and comparatively economical.
When I was sick I went right off toast and bread crusts for some reason, but a plain white bread sandwich, buttered with the crusts trimmed off, hit the spot.
If you are making soup, keep it to a single main ingredient, such as pumpkin. Don't try to have too many flavours going on and hold back on heavy spicing or seasoning.
Use home-made or a good quality stock for higher food value.
Serve in small bowls.By Grant Allen