If you don’t love a good hearty bowl of soup in the winter… then I am at a loss for words. Soup is hands down my favourite meal when it’s cold outside, and this one is no exception — especially when you come home from a long day at work and the soup is sitting there, a smile on its face, its odour wafting through your home to welcome you back. But you can make this soup with or without a slow cooker! Hearty and chock-full of healthy veggies, I’ll be damned if you don’t go for seconds.
I really get into soup once Fall and Winter set in. There’s nothing quite like sitting down to a steaming bowl of comforting soup on a chilly day.
I like my soups hearty, chunky, and filling. I also constantly tinker with my recipes to make sure that I’m hitting as many food groups as I can in one meal.
I love leftover soup. You know what I mean — when you make a meal and then re-purpose the leftovers into a new, totally delicious dish?
In this particular case, I had a massive frozen turkey breast that I didn’t get to make for Thanksgiving this year… So, one Sunday afternoon, I roasted it to perfection on a bed of carrots, mushrooms, and potatoes, enjoyed a week’s worth of meals, and then used the extra turkey to make soup!
… it was a really large turkey breast.
I have been interested in trying kitchari for a long time. Kitchari is a traditional Indian food, often used in Ayurvedic practices and fasts.
Now, let me be clear about one thing: I do not believe in fasting or any other crash diet type of program for weight loss purposes. These are unhealthy and unsustainable, and you do more damage to your body with them than anything else. However, I do believe in the healing and cleansing properties of foods, and don’t think there’s anything wrong with wanting to give your digestive system a cleansing meal once in a while — as long as you’re still eating a regular and healthy amount of food.
Now that that’s out of the way…
I mentioned doing this briefly in my Summer Borscht recipe a few days ago, but I figured I would make a separate post about making your own vegetable stock, just in case!
This is a great way to make use of your vegetable peelings and odds and ends. Plus, it means you’re using your entire vegetable, which is awesome from a kitchen-waste-management-and-eco-friendly-living perspective. You can do this at the same time as you cook a different recipe — all you need is an extra pot!
How can you tell it’s beet season?
Well for starters, you could take a look at the number of recipes on my blog that include beets… Seriously, I have beets coming out the wazoo and I don’t know what to do with them all!
This week, I turned to a classic: borscht soup. Despite it being the month of August, there is something about borscht that makes me think of winter… so I think I’m going to freeze most of this soup to enjoy when there’s snow on the ground. Still, there’s nothing stopping you from serving up a bowl of beety goodness this summer! In fact, I just had a bowl for lunch and it was awesome.