There’s no denying that soup is good for the soul – and it’s even better when packed with nutrient-rich, organic vegetables. At the core of the Eminence Kids’ mission is the promise to provide access to healthy, organic foods to children undergoing treatment. This includes working hand-in-hand with award-winning chefs to cook and serve soups bursting with nutrition and flavor. Read on for more about the power of organic nutrition – and a delicious recipe for organic vegetable soup.
We believe that choosing organic food really does make a difference. Natural and organic whole fruits and vegetables are not only packed with nutrition but are also free from the harmful chemicals and pesticides present in non-organic produce. According to The Organic Center For Education And Promotion, organically grown plants contain up to 17% more antioxidants than conventional fruits and vegetables – equal to one or two whole servings! Organic crops have also been found to contain higher levels of vitamins, minerals and phytonutrients than conventional produce, making them a healthier and more wholesome choice for kids undergoing treatment.
Unfortunately, conventionally grown fruits and vegetables tend to cost less, which makes them an easier choice for families, especially those focusing on a child battling a serious illness. By providing whole fruits, vegetables and other seasonal produce to our partner locations, Eminence Kids helps sick children eat and digest the purest and healthiest form of food. To date, we have donated over 60,000 organic meals to sick children and their families worldwide.
Organic Vegetable Soup Recipe
Nothing brings comfort like a warm bowl of soup. Together with professional and award-winning chefs, Eminence Organic Skin Care volunteers gather annually to prepare and serve healthy, delicious soups to kids undergoing treatment and their families. One of our favorite recipes gathered over the years is this one for organic vegetable soup:
Cook Time: 40 min.
Total Time: 55 min.
Makes: 4-6 servings
- 1 tablespoon extra-virgin olive oil
- 3⁄4 cup chopped organic onion
- 3 cups organic vegetable stock
- 1 cup diced organic carrot, peeled
- 1 cup canned organic cannellini beans or your choice of organic white beans
- 3⁄4 cup diced organic celery
- 1 teaspoon dried organic sage or 2 teaspoons finely chopped fresh sage
- ¼ teaspoon fresh organic rosemary
- ¼ teaspoon organic thyme
- 5 organic bay leaves
- ¼ teaspoon organic parsley
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon fresh coarse ground organic black pepper
- 28 fluid ounces canned organic plum tomatoes, diced (include liquid)
- 2 organic garlic cloves, minced
- 1⁄4 cup uncooked organic elbow macaroni (optional or substitute with a gluten-free option if preferred)
- Heat oil in a large saucepan over medium-high heat.
- Add chopped onion and sauté for 4 minutes or until just lightly browned.
- Add stock, carrots, cannellini beans, celery, sage, rosemary, thyme, bay leaves, parsley, salt, pepper, tomatoes and garlic.
- Bring to boil; reduce heat, cover and simmer on medium-low heat for 25 minutes, stirring occasionally.
- Add macaroni, cover and cook an additional 10 minutes.
- Adjust spices to suit your taste.
- Serve hot.
We hope this healthy recipe brings you and your family comfort as we say goodbye to colder days! What are you tried and true recipes? Share them with us in the comments and join the conversation on Facebook | Instagram | Twitter | Pinterest | LinkedIn | YouTube | G+.