Its Soup Season

by Rachel Baker on October 2, 2014

I love soup. And I love making soup. There is something hedge-witchy about making a big pot (cauldron) of healthy veggies in homemade veggie broth (you know, like a good health potion) that is good for a woman’s soul.

When I have a big pot of soup on the stove, I feel like I’m providing the healthiest of healthy meals to my family, infusing them with not just all the vitamins and minerals of fresh ingredients, but also adding a healthy dose of love that will be in every bowl.

The recipe below is awesome and one that will be a part of my rotation this season. The recipe comes from the Oh How She Glows cookbook. Besides the recipe, there’s a great step-by-step of how to substitute fresh tomatoes for canned diced tomatoes, which is fantastic for all of you who grew your own this summer. Bonus!

Read the Article: 10-Spice Vegetable Soup (Freezer Friendly, Vegan, Gluten-Free)

Before I get to this soup recipe that I’m sharing from The Oh She Glows Cookbook, let me tell you about another revelation I had when I was making all of this soup in bulk several weeks ago. I finally taught myself how to substitute fresh tomatoes for canned diced tomatoes in my soup recipes. I try to avoid buying a lot of canned tomato products since acidic foods often leach chemicals from the lining of cans, so I figured it was time to finally bite the bullet and experiment with making my own using fresh, in-season tomatoes. I’m happy to report that this method worked well as a substitute in two of the soup recipes I tried so far. The only thing I found was that I needed to add more salt to make up for the salt that would’ve been in the canned product. Also, I only recommend using in-season, über tasty tomatoes for best results.

This article was written by: Rachel Baker – Click to Become a Patron or to follow on Twitter.

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