I find soups especially satisfying this time of year. They’re warming, as nutrient packed as you want them to be, and since they’re the original one-pot meal, typically pretty simple to put together.
Below, you’ll find three of my favorite soup recipes, which you can follow to a tee or modify by adding any need-to-be used veggies lingering in your fridge.
Many squashes and the sturdier, but mild leafy greens, such as chard and spinach, can infuse your soup with Vitamins A and C, both which enhance your protective immune response, and a variety of B vitamins, essential to brain function and energy production.
It’s a good day for making soup! Try one today, and let me know if you discover a new favorite.