I firmly believe food is medicine and this is a great way to boost your immunity. Ground or minced fresh are both great, also adds beautiful color. I love putting turmeric in everything because it is so mild BUT SO GOOD FOR YOU. Typically I like to be generous in my measurements because we will be adding water, but remember you can always add more, so beginning with about a teaspoon of each and adding more as necessary, to suit your taste will work out well. Turmeric, ginger, ground pepper, dried basil, dried oregano, garlic granules… plus anything that sounds good to you! Now, red potatoes are the best soup potatoes because they will retain shape as they cook and won't disintegrate like other potatoes. 6 - Now it is time to add chopped potatoes. I like a lot because it is so healthful and a great anti-inflammatory -and just delicious. 5 - Add your chopped and/or minced garlic. You can think about adding more olive oil now, depending on what's going on in the pot. Throw those bad boys in! 4 - Salt generously.

Whatever olive oil you prefer is great, we recommend La Riojana’s olive oil for it’s blend of spicy and sweet notes! 3 - While your soup pot is sautéing, chop up another onion and peel+chop more carrots. Get that sautéing over a medium low heat. We chop everything fresh, in house, so our pre-cut veggies don’t need any additives or preservatives to survive miles of highway! Just fresh veggies, chopped for you, where you live. I love to begin with Daily’s mirepoix (chopped onion, celery, carrots and bell peppers), a fantastic soup starter! It makes things convenient & easy without sacrificing quality. Get a good broth going and it just doesn't matter what you toss in the soup - follow along to get a great broth! 2 - Grab your soup pot and toss in the mirepoix + a heathy pour of olive oil.

Salt and sacrifice local co op