Soup season

For me, nothing says winter comfort food more than a steaming bowl of soup. Making homemade soup on a Sunday afternoon means cooking up some of my favorite winter vegetables—celery root, parsnips, squash and potatoes, for example—using up leftovers, and creating a healthy and easy-to-reheat meal for later in the week. And while the nutrients vary depending on the ingredients used, aside from some heavy cream-based soups, it’s hard to go wrong from a nutritional perspective.

To get you started, fresh food chef Paul Finkelstein has created some hearty and healthy soups inspired by the flavours of Italy, Vietnam and the Caribbean in “Soup’s On!” in the January/February issue of Best Health (on newsstands now). Or check out our Immune-Boost Broccoli Soup or Mushroom and Winter Vegetable Soup.

Do you have a favourite comfort soup recipe to share?

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