It’s snowing here in DC and that means it’s all about soup and snow angels in my house.

Right before putting on my snow boots I prep this simple soup to warm up to when I’m back in house.

Although I’m making this soup in the winter months, it’s one of the first soups I began to infuse and introduce into my diet after being diagnosed with Crohn’s disease in 2006. This soup uses fresh vegetables and slow cooked aromatic  broth to make a hearty and delicious meal.

Soups and juices were pillars in my success. I encourage you to get creative by using leftover veggies you have in the fridge, swap spinach for Tuscan Kale or Fennel, just make sure it’s good for you, by keeping a food journal.

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