Winter isn't over yet, and so soup is still on the menu! I've been making this decadent soup over and over all winter long. The best part about this soup is that it's packed with veggies - NINE different ones, to be exact - but it brings such a great flavor that it's an easy sell to friends and family alike. This soup has passed muster with my picky father, my veggie-loving but not spices-loving grandma, my partner who (claims to) not like coconut, and almost every other mouth that's come in its path.
This soup takes a bit of prep work, but cooks together really easily once all the chopping is done. I almost always make double the recipe because it's just that good - it freezes well too, so save some for later!
This recipe was adapted from this recipe of Dr. Mark Hyman.
I recently took a trip to Minnesota to visit my wonderful dietitian friend, Doha and her husband, Mo and to check out the food scene. If I'm being honest, I didn't expect to find much beyond a seven layer casserole out there in the midwest, but after a quick Google search on the top restaurants in Minneapolis and St. Paul my stomach was already growling. Four days spent in the Land of 10,000 Lakes I ate my fair share of hash browns, but I left with my belly full and tastebuds satisfied by far more sophisticated foods than expected. I also got a few lessons in food history and spotted some food themed art while I was there. All and all Minnesota surpassed my expectations and I won't hesitate to go back.
In order to catch my 7am flight I was up at 3am and out the door at 4am. When I landed in St.Paul around 9:00 all I had had was a terrible, cup of airplane coffee. Needless to say I was HUNGRY. First stop, Al's Breakfast in Dinkytown for...eggs and hash browns.
eat yer veggies
We’re two Registered Dietitian Nutritionists of kindred spirit, living and working in New York City. We believe that healthy eating and sustainability go hand-in-hand — every bite you take has the power to improve both the world and your health!