It may be warming up outside, but it’s always soup season! A warm-weather soup can be a great meal for your family to enjoy in spring and summer.
Eating soup in colder months is warming and comforting. But, did you know eating hot soup on a hot day can actually bring your body temperature down? Some research has shown that under certain conditions, eating a hot food or beverage can actually lower your body temperature.
In light of this spoonful of information, here’s a recipe from local chef, Josephine Gardell. Gardell is a health supportive chef who combines traditional preparation techniques using whole foods. A graduate of the Natural Gourmet Institute in NYC, Gardell has been working as a natural foods chef and cooking instructor for kids and adults since 2016.
And now, enjoy this delicious warm-weather soup recipe now, or any time of year!
Easy Vegetable Tortellini Soup:
INGREDIENTS:
2 tablespoons olive oil
1 cup carrots, peeled and sliced thin (about 1 1/2 large carrots)
1 cup celery, sliced thin (about 2 stalks)
1 medium onion, chopped
1 garlic clove, minced
64 ounces (8 cups) Swanson low-sodium chicken broth
2 cups frozen cheese tortellini
4 cups fresh spinach leaves
6-8 sprigs of fresh flat-leaf parsley leaves
1 bay leaf
1 teaspoon kosher salt
1/2 teaspoon black pepper
DIRECTIONS:
To a large stockpot, add the oil and heat over medium-high heat to warm. Add the carrots, celery, onion, parsley, garlic and sauté for about 7 minutes, or until vegetables begin to soften. Stir often.
Add the chicken broth, bay leaf and bring to a boil. Allow mixture to boil gently for 15-20 minutes or until vegetables are tender.
Add the tortellini and simmer for 5 minutes. Turn off heat. Add spinach, salt, pepper and stir gently.
Remove bay leaf before serving.
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