Soup these days doesn’t only mean a warm bowl of comfort to combat the cool weather but the flu as well!
I grew up having soup as a start to every meal. That habit has stayed on and I do the same at our home. It’s soft on the tummy and aids digestion, it’s a lovely start to any meal and has so many healing properties when done right. Also, the choices are endless. You can whip up the most simple of soups or make it elaborate depending on how much time you have. You can also make use of whatever vegetables you have left in your chiller. A quick roast or sauté of your produce and pantry staples as your soup base can be an exciting start to any meal sometimes even a main course in itself.
Today I share two recipes that have added nutritional value for soup season this year that still has us in a pandemic.3 medium-sized carrots cubed
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