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Homemade veggie soup on a cold day? Yes please! Veggie soups are ridiculously versatile. You can put pretty much anything in and simmer for an hour or so and it’ll taste good.

My personal method is to sauté onions, garlic, ginger, celery, salt, pepper, chili flakes, in olive oil over medium for a minute or two before adding water and all the veggies in.

Also- cook any leafy delicate veggies (cabbage, kale etc) last because no one likes soggy brown veggies!

Another tip, if you want to add beans, noodles or rice, do it separately so you don’t end up with what I like to call, starch blobs. Kidney beans, barley, wild rice, and macaroni noodles are my favorite add ins.

Get creative with your soups, experiment with different herbs and spices, and don’t forget that you can freeze your leftovers for future recipes (veg stock for risotto- anyone?)

To Good Health, Joyce