Soup Obsession

My love affair with soups began about 7-8 years ago and is still going strong today, here's why.

You can essentially make endless options of flavors and nutrients when it comes to soups. It’s the easiest way to get nourishing foods into your body, no matter the time of day or season - yes, I eat soup in the summer too! Great for any meal or as a snack, there really is no downside to soups.

When making soups I like to freestyle. I don’t really follow recipes, rather, I think about flavors and textures and go from there. I also think about foods that are super nutrient dense that I may not otherwise eat enough or that might be more difficult to incorporate into a meal, like burdock root, for example.

Here are some simple tips to follow:

• Color coordinate - use all green veggies or all red…. makes it easy to pair

• Keep it simple - broccoli, leek, kale and potato is a great simple option.

• Add herbs - any herbs!

• Use roots like burdock, turmeric, and ginger for extra spice and nutrients

• alternate bone broths

• I add water to the bone broth when making a bigger batch to save some money

• I love blending my soups. Mixes the flavors well and makes for minimal prep time as it doesn’t matter how you cut the veggies and other ingredients

• Eat for breakfast, lunch, or dinner

• Freeze what you can’t eat in mason jars

Let me know how it goes in the comments! Or if you have any questions, I am happy to answer. Here is my most recent soup recipe from this week:

• chop into even sized pieces and saute (1 head broccoli, 1/2 large leek, lacinto kale, 1 cup celery root, handful of parsely)

• Add broth and simmer until vegetable are soft

• Blend

• Enjoy! … I like adding a little lemon or lime at the end too.