Working towards eating the colors of the Rainbow–lunch. #Healthyeating, #Freshfood

By January 30, 2018March 11th, 2019Fresh Food Matters

I make homemade soup from fresh or frozen vegetables and enjoy healthy lunches all week after my yoga class.  Studies show we should avoid processed food which is often high in sugar and fat.  Nutrient dense vegetables are packed with vitamins and minerals.  I add fresh cooked carrots to cooked broccoli and dilute the vegetables with 2% milk and chicken broth before blending and simmering this delicious homemade soup.