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Borscht soup has been one of our family favourite soups, so I try and make it at least once a month during And it really makes a difference- meat stock makes the soup so much heartier and nourishing. I normally make the soup in a 5l pot as it saves time in the kitchen and can be eaten the next day as Borscht soup For 8 people Ingredients 2 bigger carrots 1 small white cabbage 4 beetroots 1 onion 1 clove Serve the borscht in a bowl with parsley and sour cream. Enjoy!

This soup is a perfect meal for autumn and winter season, when you are looking for something light, healthy A velvety pumpkin soup Makes 6 portions Ingredients 1 butternut pumpkin 2 medium sized carrots 4 garlic If the soup is not warm enough, you can warm it slightly on the stove. I like to sprinkle in addition a little bit of cayenne pepper to give that extra zing to the soup.

A chilly autumn day equals for me with a soup or a slow cooked meal. Creamy Hokkaido pumpkin soup For 6 persons Ingredients 1 Hokkaido pumpkin 4 garlic gloves with peel on You can reheat the soup on the stove if it's not warm enough to eat. Pour the soup into bowls, add the meat pieces, garnish with parsley and serve. Enjoy!

Why is this Golden Chicken Soup Good for You? Remove the skin and bones, then add the meat to the soup. I love to eat a good wholegrain rye bread with mashed avocado with the soup. Puree part of the soup for a smooth texture  if your throat is sore. You can find more soup recipes in my blog .

So this week I have been experimenting salad soups. And a salad soup might just be the quick, easy, nutritious meal you need to give that warm and caring I have made this week 3 different types of salad soups and share with you how I put together one of them Salad Soup- create your own super bowl Ingredients Peeled and chopped carrot Chopped asparagus Halved Meantime put spinach, arugula, chopped paprika, olives, fish to the soup bowl.

more to forest and to mushrooms- searching and picking them, then savouring them in a hearty mushroom soup lowering your chance of developing stomach ulcers For consumption, it's best to add lion's mane to soups But you can also add it to soups and broths. have the enzymes necessary to digest them, so it's best if you fry them in a pan or cook them in a soup

It works well with homemade patee, marinated herring and can also accompany a bowl of soup.

whole pumpkin that's left from pumpkin carving (the flesh and seeds), whether to make a nice pumpkin soup

The meat you removed from the bones, you can use the same or next day in the soups, sauces, salads, pies Add the meat stock to any recipes that call for stock, including soups, sauces, roasts, curries, boil

I keep the the bigger stalk and use in other recipes (soups, sauces, vegetable juices, smoothies, dips

So this was a journey from a butternut squash soup to pumpkin and blueberry muffins- dinner, breakfast

From hearty stews and soups to salads and dips, the culinary possibilities are endless. , then start adding beans slowly to your meals, a teaspoon or a tablespoon at a time to your salad, soup

Miso can also be spread on the whole-grain rye bread, added to soups and sauces at the end of cooking

who has been low on consuming vegetables and salads in general, seeing sprouts sprinkled on top of soups Mung bean soup is commonly consumed on hot summer days in many Asian countries, which is believed to Sprouts can really be added into any food- salads, as toppings on soups, sandwiches.

, blue 1, yellow 5 etc), guar gum (in ice creams, salad dressings, non-dairy milk products, sauces, soups benzoate (in pickles, fruit juice, salad dressings, condiments), xanthan gum (in sauces, salad dressings, soups

Include mushrooms 2–3 times per week Try adding them to soups, stir-fries, or pasta sauces as a meaty Boost your fibre intake gradually Add beans or lentils to soups, salads, and stews; snack on nuts and

You can warm and drink broth, you can add it as a base to your soups, stews, sauces.

they help to control your LDL cholesterol and triglycerides You can sprinkle microgreens on salad, soups

cup mixed berries (blueberries, raspberries): 4-5g fibre Lunch (10-12g Fibre): Lentil and vegetable soup

Alongside a soup or salad  to add extra fibre and satiety.