December 2014
Story & Select Photos by Gail G. Collins
As the cold creeps in, it’s time for winter warmers. Soup is a top pick for nutrition, variety and comfort reasons. Dietary standards urge us to eat eight servings of veg daily, and blending them into a soup helps us to reach that goal. And when pureed, it also fools the finicky eater. Tossing leftovers and the odd vegetables into the slow cooker clears out the fridge and creates one-of-a-kind meals. Then, add lean protein and beans for extra fiber and cook them in the pot to retain the ingredients’ full potential.
Squash, tomatoes and even surplus mashed potatoes or a hunk of cheese can enhance texture, creaminess, vibrancy and dense nutrients. Also, bowls of broth hydrate in heated atmospheres. It’s hard to go wrong with soup, and the best is homemade. But if you’re headed out, try some of Flagstaff’s best soups. Dinner is served. Continue reading “Bowled Over”