It seems many areas of the U.S. have been plagued by frigid temperatures lately—and that includes my home state of Florida!
Right now it’s 38°, and I’ve got to tell you, the Upstate New York blood that coursed through my veins for the first 59 years of my life has definitely thinned over the last four years I’ve lived in Florida. I’m downright freezing!
Not only does cold weather make many people want to hibernate until spring, but it can also increase your chances of getting sick.
That’s right—many people think this is just an old wives’ tale Mom used to tell you, but there’s some truth to it!
While simply going outside in wintry weather doesn’t cause a cold, hypothermia (a lowering of your body’s core temperature) can suppress immunity, making you more susceptible to illness.
Since we can’t control the weather, we have to make the best of it—and on a chilly night, there’s nothing more soothing than a delicious bowl of soup!
Here’s an outstanding recipe that’s chock-full of nourishing veggies and yummy Cheddar cheese—one your whole family will love!
Creamy Vegetable Soup
Serves: 6
6 tablespoons butter, divided
1 cup chopped carrots
1 cup chopped celery
1 medium yellow onion, chopped
3 cloves garlic, finely chopped
1 1/2 pounds baby potatoes, diced
1 1/2 teaspoons Italian seasoning
1/4 teaspoon red pepper flakes (optional)
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups chicken broth (use vegetable broth if you’re prone to more sensitivity)
2 cups fresh or frozen broccoli florets, chopped
1 cup fresh, frozen or drained canned corn
6 tablespoons flour
3 cups milk (use whole milk for best results)
1/2 cup heavy cream
2 cups shredded Cheddar cheese
In a large soup pot, melt 2 tablespoons butter over medium heat. Add carrots, celery and onion and sauté for 5-6 minutes. Add garlic and cook until fragrant, about 30 seconds.
Stir in potatoes, Italian seasoning, red pepper flakes (if using), salt, pepper and chicken broth. Bring to a boil over medium-high heat, then reduce heat, cover and simmer for 10-15 minutes or until vegetables are crisp-tender.
Stir in broccoli and corn and cook for 3-4 more minutes or until tender.
Meanwhile, melt remaining 4 tablespoons butter in a large saucepan over medium heat. Add flour and stir constantly for 1 minute. Gradually add milk, mixing well after each addition. Cook, stirring constantly until simmering and thickened.
Stir in heavy cream and remove from heat until the vegetables in the soup pot are done cooking.
Pour the milk mixture into the pot with the veggies and broth and stir well. Add Cheddar cheese a handful at a time, stirring until melted. Taste and adjust seasonings as desired.
Serve with crusty fresh bread.
To your health,
Sherry Brescia
PS: Support your immune system’s efforts to keep you healthy in this chilly weather (and all year round) with Super Shield Multi-Strain Probiotic Formula and Optimum DK Formula!
80 percent of your immune system resides in your gut microbiome, so in addition to nourishing it with healthy real foods (like the veggies in the soup recipe above!), it’s important to help keep your population of friendly microbes strong and healthy with a boost from a full-spectrum probiotic formula like Super Shield.
And this time of year is the classic time for people to be low in vitamin D since sunlight is limited, and people are certainly not outdoors with their skin exposed! Optimum DK provides an immune-supporting 5,000 IUs of vitamin D3 as well as its partners vitamins K1 and K2.
