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Soup Season!

by Oct 27, 2017

We are finally in one of my favorite times of year food-wise – soup season! The weather in Lombard has cooled off, and I’m now able to enjoy warming up with a healthy bowl of veggie soup. 

There are so many soup recipes online, and sometimes I follow one. Otherwise, I use my creativity to make something delicious.

I always start off by sautéing onions in organic grass-fed butter until they are almost translucent. Then I add a cruciferous vegetable such as cabbage, cauliflower, kale, bok choy, or broccoli and sauté for a few more minutes. The third component is a sweeter vegetable, typically carrots, beets, or sweet potatoes. Lastly, I round it all out with whatever is left in my CSA veggie box and the refrigerator: celery, okra, tomatoes, squash, potatoes… the options are endless!


The final step is to add in broth. I almost always have a pot of traditional healing bone broth simmering, or some stored in the refrigerator or freezer, so I’ll use that. Otherwise, I’ll use water to cover the vegetables.

It’s easy to have two or three servings as either a first course or the main meal itself. Soups are satiating and provide the body with needed fiber and nutrients. Another reason I love making soups is that if I put an hour or two in upfront and make a big batch, I’ll have enough to last me several meals, saving time and energy later on.

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About the Author

Mary Simon

Mary Simon

I'm a naturopathic medical student at NUHS. I started the Doctor of Naturopathic Medicine Program in January 2014. I was born and raised in Manitowoc, Wisconsin, a beautiful town on Lake Michigan. My experiences interpreting (Spanish to English) in nearly all medical specialties solidified my decision to study naturopathic medicine, as I saw a deep need for treating the body as a whole, getting to the root causes of symptoms, and using minimally invasive low-cost therapies to restore health.


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