Think Before You Eat: Margie's Seven Vegetable Soup

Our bodies are like our cars; both need fuel and proper maintenance to run well.   If we fail to provide them with what they need, we will encounter problems.  The answer to optimal health is one simple rule, “Think before you eat, all of us know ‘what we should be eating’, but in the moment of hunger do we always make the right choices?

By:  Chef Margie Arosh 

Everyone seems to have a theory for losing weight.  Everywhere you turn there is another ad or new discovery for weight loss.  Forget it they don’t work.   In my opinion, weight management is just a mathematical equation.  You are allowed ‘X’ amount of calories, take in less you will lose weight, take in more you will gain.  

When one understands the power of food over our bodies we can learn how to lose weight, cure what ails us and improve the quality of our lives.  Listen and your body will tell you what it needs.  Pay attention to the effect of what you eat has on your body.   If after eating you feel bloated, gassy or uncomfortable then there is something wrong with what or how much you ate.   I always tell my kids, the pleasure of food is our mouth’s is very short lived but very long in our bodies. 

Planning is the key to healthy eating.  Shop and stock your pantry and refrigerator with the healthy foods and snacks you like.   Don’t buy anything that will tempt you, if it’s not there you can’t eat it!   Frozen yogurt and popcorn are great late night snacks.

A good suggestion for busy people is to cook on Sundays.  Prepare a few dishes for the week.  Soups are a great idea, satisfying and nutritious.  For freshness and safety when warming, only heat up the amount of food you will be eating at that meal.  If you know that you have good food waiting for you at home you will not fill up on empty calories.  Make your calories work for you!

Margie’s Seven Vegetable Soup

Ingredients:

·        1  large whole onion 

·        4 carrots chopped

·        6 stalks celery with leaves, chopped

·        1 leek cleaned and cut in half

·        1 small butternut squash or pumpkin or 2 cups chopped

·        4 large zucchini peeled and chopped

·        4 medium potatoes large chopped

·        10 cups cold water, chicken or vegetable stock

·        1 lb or chicken pieces or bones tied in cheesecloth      

·        1 small bunch of parsley tied for easy removal

·        1 bay leaf (optional)

·        2 tablespoons chicken soup powder (optional)

·        ½ teaspoon turmeric

·        1 teaspoon kosher salt

·        1 teaspoon freshly ground pepper

Method:

Place the chicken in an 8 quart stock pot with 10 cups of cold water or stock and bring to a boil.  Immediately reduce the heat to a simmer and skim off all excess fat and scum.  Add the remaining ingredients except for the butternut squash and zucchini.  Simmer for at least 2 hours or until vegetables are very tender (The longer the better).   Add the squash and zucchini and cook for an additional ½ hour.  Remove from the heat and cool before blending.

Remove chicken, parsley, onion, leek and 2 cups of stock.  Blend all the vegetables, slowly adding reserved stock until you have a smooth and creamy soup.  Taste to adjust the seasoning and serve.  For a silkier texture you can pass the soup through a double mesh strainer.

Tips:  1:  For a vegetarian version follow the same process except for the chicken, replace with chicken soup powder.  2:  Add celery leaves for extra flavor.   3:  For a golden colored stock cook the onion with the skin on.

Serves: 8 - 10