National Soup Month

January is National Soup month and what is better on a cold winter day than a warm bowl of soup? Soup can be nutritious, easy to prepare, and inexpensive. It can be great hot or cold, prepared with minimal clean-up, only needs one pot, and the combination of ingredients is unlimited. Soup is a great dish for a variety of palettes and can be tailored to be spicy, savory, sweet, thick or thin.

In traditional French cuisine, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream.

Any way you like it is best, but we love it with lots of fresh vegetables and herbs especially organic herbs from our growers. And, in honor of National Soup month, we recommend making one soup a week using Sensationally Fresh® ingredients. Try this spicy vegetable soup and you will be hooked.

VIEW RECIPE