Soup is loved worldwide for a multitude of reasons. Here are some that have elevated soup to the top of my favorite things list!

Soup is the original one pot meal: What could be easier?

Soup is comforting: When we’re sick, few things are as nurturing as a bowl of hot soup: it’s hydrating, soothing to the throat and feels “oh, so good” going down!

Soup is versatile: Every culture has its own take on chicken soup. I rotate through four of my favorites on a regular basis: Dr. Sally’s Chicken Vegetable Soup, Thai Coconut Chicken Soup (Tom Kha Gai), a south of the border Chicken Tortilla Soup, and the one I’m featuring today: a velvety blend of veggies to soothe your soul.

Soup is easy to make and adjust: This recipe got the seal of approval from my friend, natural foods chef and cookbook author, Rebecca Katz. In her beautiful book “Clean Soups”, she says “Soup making is all about tasting throughout the cooking process, and FASS – which stands for fat, acid, salt, and sweet – it’s my easy tool for course-correcting soups as you taste them. If you’ve ever wondered how cooks elevate soups into the land of absolute yum, take a few minutes to learn all about FASS. It’s time very well spent.” Buy her book to unlock her FASS formula!

Soup is Medicine: Soup broth captures the full array of nutrients in every sip. Aromatic veggies and herbs bring a pharmacy of vitamins, minerals, and colorful phytonutrients to the pot. Your choice of protein delivers the amino acids that build muscles, bones, cartilage, skin, hair, and nails.

Today’s recipe is a unique version of chicken soup that is blended into a velvety dream. It looks and feels creamy yet contains no dairy: the creaminess comes from the pureed carrots, parsnips, onions, and celery and a little chicken. Enjoy it tonight, then freeze the rest in small containers to sip whenever your immune system needs some support (like now).

To your health!

Dr. Sally