What a marvelous resource soup is for the thrifty cook – it solves the ham-bone and lamb-bone problems, the everlasting Thanksgiving turkey, the extra vegetables.

 Julia Child

Soups have long been – and still should be – the backbone of the kitchen in every culture. The epitome of Earth element foods, soups support overall vitality, digestive health, nourish the body and comfort the soul. I consider broths an essential in my kitchen and use them as soup bases, to braise vegetables, moisten mashed potatoes and to cook grains, lentils and legumes. And, of course, broths are best when we are ill or recovering.

Soups are endless in diversity and can be as simple as carrot ginger soup to complex and elegant consommé. They fit every season from the light, spring time broths to the heavier rich soups and stews of winter and autumn. They are a wonderful way to use up leftover meats, lentils, grains, vegetables and even fruits and nuts. They are one of the most common recommendations that I make for general health and digestion to treating specific pathologies.

This post is a slider, so keep checking back as new soup (and stew) recipes will automatically populate into it as I add them.

Here’s to a warm, vibrant digestion!