Most people love soup and bread. Regardless of how our way of eating has changed over the decades, these two will never get out of style. Soups are easy to make, satisfying to taste, convenient to store, and are the go-to-food when it gets to feeding the sick. It is even mentioned in stories from the Biblical times. Remember Jacob feeding his brother the memorable lentil soup? The best restorative food, for generations, instinctively people made it for the healing purposes. Until today, this common wisdom has not changed: soup, accompanied by a piece of hardy whole grain bread is the most nourishing, restorative, light, and easy to digest food for the sick and the healthy alike.

The skill of making delicious soup isn’t hard to acquire. Intuitively, we know that in the winter we prefer hot and hearty soups and stews. We crave the warming energy of garlic and ginger added to them. In the spring, the natural desire to lighten up takes over and we crave greens and sour tastes. That’s when fermented soups, like miso  and barley-pickle soup, as well as soups with lots of greens and sprouts with a touch of lemony taste are so appealing. Summer comes and we love chilled cucumber soup or cold beet borscht. And as the energy of the earth settles down and moves into the golden fall, we really appreciate the wonderful comfort of the creamy pureed soups with the taste of pumpkins and squashes. And regardless of the season, our children, just like us, are always up for a variety of fun soups with noodles.

This booklet offers you  a few wonderful recipes that may become the new favorite foods for your family. It encourages you to learn how to incorporate a variety of  low-fat, plant-based ingredients, like whole grains, legumes, roots, ground-, and leafy vegetables, as well as fresh and dried herbs, to create the most appealing, tasty, and extremely beneficial for your health soups and breads.