When the chill of autumn sets in or a rainy day dampens spirits, there’s nothing quite like a warm, hearty soup to lift your mood and nourish your body. This month I’m sharing recipes for two soups that suffonsify. While you won’t find the word in the dictionary, my mom used suffonsify frequently, usually after serving one of her famously delicious meals. “Are you sufficiently suffonsified?“, she would ask, and of course we always were! So when I say these are soups that suffonsify, I mean they are satisfying, wholesome and comforting.
These are truly one-pot meals as each serving of soup offers up 19 grams of protein and a hefty helping of gut- and heart-healthy fibre (15 grams in one and 25 grams in the other). They are both vegetarian and so call for vegetarian broth. But you could also use chicken broth and/or add some chicken, white fish, shrimp or ham if you wish to amp up the protein content.
The quality of the broth can make or break your soup. Homemade is always best (here’s a simple and fast Pressure Cooker Bone Broth) but store-bought stock is fine too. Just read the label carefully and choose one with the fewest additives. I prefer low-sodium broths as I find the regular versions are far too salty for me. Always be sure to taste before adding salt.
The other bonus with soups is they freeze so well. Make a big batch and you’ll always have some hearty soup on hand for a rainy and/or chilly day when you want a fuss-free, suffonsifying lunch or dinner!
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