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.