Summit Physical Therapy - January/February 2021


and/or pasta can become mushy and underwhelming.

add vegetables to your soup based on cooking time and flavoring. Carrots, onions, and celery should “sweat” in the pot with oil and seasoning before you add the broth to capture the fullest flavor of these ingredients. Potatoes

Soup is perfect for sick days and alongside grilled cheese, and Grandma always seemed to have a recipe to make everything better. For as simple and comforting as soup can be, recreating those memories from your stovetop includes a few tedious steps. Become a soup master with this go-to guide to winter’s favorite dish. Mind your peas and carrots. The magic of a hearty minestrone or old-fashioned chicken noodle soup comes from the flavors of vegetables to create the perfect blend of comfort and taste. However, overcooking or undercooking vegetables can ruin this delicate balance. So, consider the vegetables you want in your soup and plan accordingly. Start by chopping vegetables into bite-size pieces that will easily fit on a spoon. No one wants a spoonful of soup that’s just carrots after all! Then,

Season gradually — but generously. No one enjoys a bland soup, but too much seasoning can overpower the natural flavors of your ingredients. Add your

and other root vegetables can be added in the

seasoning to vegetables as they sauté in the pot

before adding the stock. Then, add the stock and the

boiling phase,

while leafy greens only need minutes in the pot toward the end to capture their full flavor.

remainder of your ingredients. Only add more

seasoning as the soup simmers and do a taste test. Add a bit of

salt and pepper until it’s perfect! If you over-salt, don’t panic. Adding more stock, potatoes, noodles, or cream can fix your soup in a pinch. Bonus Tip: Always serve your soup with bread, toast, or crackers. It’s the perfect vehicle to soak up all the flavors!

Simmer to blend flavors. Simmering is the key to a great soup. Once all your ingredients are in the pot, reduce the heat to a low simmer. This allows the flavors to play together without overcooking. If a soup is boiled for too long, the vegetables, meats,



Inspired by



• 2 tbsp coconut oil • 2 cloves garlic, minced • 2 shallots, diced

1. In a large pot, heat oil over medium heat and sauté garlic, shallots, carrots, and celery for 4–5 minutes, adding salt and pepper to taste. 2. Add potatoes to pot, along with more salt and pepper. Sauté for 2 minutes. 3. Add vegetable broth and herbs, then bring soup to a simmer. 4. Add lentils, stirring until soup returns to a simmer. Then, turn the heat to low and cook soup uncovered for 15–20 minutes. 5. Finally, add kale and additional salt and pepper as needed. Cook for 3–4 minutes, thin soup with additional vegetable broth as needed, and serve!

• 4 large carrots, sliced thin • 4 stalks celery, sliced thin • Sea salt, to taste • Black pepper, to taste • 3 cups red potatoes, cubed • 4 cups vegetable broth • 2–3 sprigs fresh rosemary or thyme, chopped • 1 cup uncooked green lentils, rinsed and drained • 2 cups chopped kale

• 3 (503) 699-2955

Published by Newsletter Pro |

Made with FlippingBook - professional solution for displaying marketing and sales documents online