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Summer is here – again. Time to make soup

 

The last days of summer at Riverbend.  Taking in every moment to enjoy the colours, sounds and fresh country air.  Copyright Jo-Ann Blondin

The last days of summer at Riverbend. Taking in every moment to enjoy the colours, sounds and fresh country air.

Hello Warm Summer Days,

Well today is going to be a hot one here in Ontario.   The weather network says 30C and feeling like it is in the 40s.  Wow.  I will take these last days of summer and enjoy every minute of them.

First on my list to do is to make a soup.   WHAT in super hot weather – what’s up with that?

Well last night, it was very cool – 12C to be exact and we wanted some warmth so I roasted an organic chicken with the plan to make chicken stock later.  Well by the time the chicken was cooled down enough to work with it, my desire to get going on a pot of soup was diminished so I popped the whole bird – cooking tray and all in the fridge to do it today.

I believe in using all parts of your organic chicken so you don’t waste any of the food.  The first thing I will do is make stock.  Here is how I am making mine:

Ingredients

  • 1 whole chicken – cooked, meat removed and just the bones
  • 1 tsp coconut oil
  • 1 white onion – chopped into larger pieces (1/2 inch)
  • 3 stalks of celery – chopped into larger pieces (1/2 inch)
  • 1 tsp whole thyme
  • 1 tsp salt
  • 2 tsp black pepper
  • Filtered water to cover all ingredients – about 12 cups
  • 1/3 cup organic apple cider vinegar

Directions

  1. Remove all meat from bones and store meat in fridge.
  2. Place coconut oil in large stock pot and add onions and celery and cook until just cooked but not browned and then add the thyme, salt and pepper.
  3. Add the bones from the chicken, cover with cold filtered water and add the vinegar.
  4. Let this boil for at least an hour.
  5. Remove the bones and save the onions and celery and broth.
  6. Puree the broth, onions and celery for a smooth broth.
  7. It really is this simple.
  8. Freeze the broth for the next time you need it for a base.

I will be keeping the doors and windows closed to keep out the heat and extreme humidity while I make my soup as I don’t have air conditioning.

My next decision will be what kind of soup to make – and that will depend on what veggies need to be used up right now.  Soup is a great way to enjoy veggies.  And everyone can always use more veggies.

To making soup on a hot summer day,

 

Jo-Ann Blondin, your 9CupChallenge partner

Jo-Ann Blondin

Hello Gorgeous.
So glad we connected. I truly believe that in order to change the way people eat, you need to provide great images and stories that inspire people to change their current habits.

I am a Holistic Nutritionist, a Culinary Nutrition Expert, a plant-based professionally trained cook and I have over 25 years of marketing experience in programs that drive results for all kinds of businesses.

It is my goal to help spread the wellness message by helping wellness businesses with their marketing so we can inspire many people together.

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Please be sure to check with your medical team before you implement the ideas in this blog. The owner of this blog takes no responsibility for any action that you may take as a result of reading this blog. The reader takes all responsibility.

This Post Has 2 Comments
  1. I’m a big proponent of soup in the summer. It’s always good to have a hot meal, and once you have a big batch of soup made it’s easily reheated, contributing little extra heat to the kitchen. Most soups store well in the freezer, which makes that summer-time cooking even easier!

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