During the winter months, there is really something extra delightful about sipping on warm broth, and not only is this broth delicious, but it’s easy to make. If you’re not already tossing veggie scraps in your freezer, now is the time to get started. This is something I’ve been doing for a while as not only does homemade broth tastes infinitely better than store bought counterparts, but it’s much cheaper. A win win! Overall, I like to make sure the majority of this broth is onion based and anything else added in will depend on what I have on hand, what amount of carrots/celery/leeks/mushrooms I was able to throw in…
When I’m feeling under the weather, or am in need of something to make me feel cozy and warm, soup is a go-to for me. The start of colder weather always ushers in new ideas for how I can perfect this already near perfect food. I wanted to make something creamy but also balanced. I find that cream-based soups can get really heavy, real quick, and the combination of acidity from the tomatoes with the zinginess of the ginger is just right. This won’t sit heavy in your stomach.