When the weather is bone chilling, rainy, or just dreary, nothing is more comforting than a steaming bowl of homemade soup.
This soup has lots of nourishing and cancer-fighting ingredients and is easy to eat. Adapted from a hearty vegetable soup recipe sent by a “loyal reader”. More or less of any ingredient is OK. I brought this to my sister, Judy, who is ill and has difficulty digesting certain foods. She loves this soup and that’s why I gave it the “feel better” title.
FEEL BETTER VEGGIE SOUP
Olive oil – enough to film bottom of pan
3 cups butternut or acorn squash or pumpkin
2 carrots, sliced
1 turnip, sliced
About 2 cups diced yellow onion (1 large onion)
1 generous teaspoon garlic
1/4 teaspoon ground allspice
1/2 teaspoon dried thyme
4 cups chicken or vegetable broth
1 14.5-oz can diced tomatoes (I used fire roasted)
2 cups fresh spinach, kale or mixed salad greens
15 oz can beans, drained (I used Kroger organic)
Optional: Black or cayenne pepper to taste, along with salt to taste and Romano or Parmesan cheese, shredded for garnish
Heat oil in pot over medium-high heat. Add squash, carrots onion and garlic and cook, stirring occasionally, until onions and squash start to soften.
Add allspice, thyme, broth, tomatoes and chickpeas. Bring to a boil, reduce the heat to medium, cover, and simmer for 15 minutes or until veggies are tender. Stir greens into soup. Season to taste and sprinkle with cheese.
Save time: Use shredded carrots, jarred garlic, frozen chopped onion, and bagged cut up squash
Soup freezes up to 3 months.
If using fresh garlic, let sit on cutting board a few minutes before adding to soup – this allows the nutrients in the garlic to “bloom”.
Rita Nader Heikenfeld, CCP, CMH, is a Certified Culinary Professional and Certfied Modern Herbalist, educator, author, founding editor of www.Abouteating.com
a popular website that showcases her many interests in healthy living.