To me, soup is pure happiness and the ultimate comfort food. I feel good eating it,and I feel good making it. Chopping vegetables to simmer on the stove is one of my favorite ways to spend a cool fall afternoon. As I cook a beautiful soup from scratch, I satisfy my creative soul, and I know I’m making something good for my body as well.
An easy creamy broccoli soup made with light coconut milk, so it's a healthier (also vegan) version of the soup I loved eating as a kid.
This kale and fennel vegetable soup is my go-to winter recipe. It's hearty - filled with carrots, fennel, and white beans. It's wonderful for dinner, and the leftovers taste amazing for lunch the next day.
Who doesn't love a hot bowl of noodles in the winter? This shiitake and spinach soup is made with an umami-rich miso broth, healing shiitake mushrooms and a healthy few handfuls of spinach.
Copy & Recipes by Jeanine Donofrio / Photography by Constance Mariena
This story originally appeared in the Fall/Winter 2018 issue of The Inspired Home Journal, titled “Not Just Chicken Soup for the Soul.”