Help for your soups

I learned a great health tip this year in one of my candida-diet cookbooks for cooking soups.

People who are dealing with candida tend not to absorb nutrients as well as they should, so a candida diet should focus on obtaining the highest quality nutrition possible.

Soups should be cooked only until the veggies are done but slightly crunchy.  I think I have overcooked my soups forever, but now that I do it this way, I love the flavors and textures.

So now, this is my soup-making process:

• Make my own broth ahead of time, chill, and de-fat it.  My pressure cooker is fantastic for this; I freeze it in quart jars.


• I pre-cook the meat I will use:  chicken, hamburger, roast, sausage.  This, too, can be done in large batches ahead of time and frozen.


• To prepare, I bring the broth and meat to a simmer and add the vegetables.


• I cook the soup from 5-15 minutes, depending on the vegetables, the less time the better.

Delicious!  Try it and see if you don't notice a difference.  :-)