After a long, hot summer, that first cool breeze can feel like a little gift. Whether it comes on a crisp morning or a peaceful evening, cooler weather gives us something fresh to look forward to.
Seasonal changes also bring new foods and new routines. It’s a wonderful time to enjoy the fresh vegetables harvested from the garden or found at the farmers market and turn them into a warm, nourishing soup.
Think carrots, tomatoes, zucchini, corn, green beans, potatoes, leafy greens or whatever vegetables are available. Add some beans, lentils or whole grains, season with herbs and spices and let everything simmer together into a comforting meal. There’s no need for added oil, dairy or other heavy ingredients, the vegetables can provide so much flavor on their own.
Soup is delicious any time of year, but there’s something especially comforting about preparing a big pot as the air begins to cool. One pot can provide several healthy, plant-based meals for the week!
Today, I’m looking forward to that first cool breeze, the changing seasons and the fresh harvest that makes simple homemade meals so satisfying.
What is your favorite soup to prepare when the weather starts to cool?
I started out over a decade ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
