National Homemade Soup Day

Pour yourself a bowl and get ready to celebrate National Homemade Soup Day! With the colder winter months ever present, what better way to relax than with a warm bowl of soup? Soup is as old as the history of cooking itself and the ways to get creative when combining all kinds of different nutritious ingredients is something to have fun with.  Some of my favorite soups include root vegetable, mushroom, minestrone, chicken noodle and French onion which are some of the best during the colder seasons. For summer serve cold soups, like gazpacho, cucumber dill and fruit soup.

Although, what I urge people to stay cautious of are the convenience foods such as canned soups that can be sky-high in sodium. The best thing is to choose fresher foods that are natural and healthy for the body when making soups for yourself, which may be a better option than instant soups found in the shelf stable aisles at the grocery stores.

I wanted to share this wonderful Spinach Cashew Soup recipe I make quite frequently! Not only do I love the health benefits that the ingredients provide but also for the short time commitment in preparing the recipe. I was able to eat this soup throughout the week and bring it with me to work. I found that the soup is also very good cold, so you do not necessarily need to heat this up! Enjoy a bowl or cup of homemade soup with your family or friends to celebrate National Homemade Soup Day!


  • 2.5 cups of cashews
  • 2 handfuls of kale or spinach
  • 1 cup of carrots
  • 2-3 celery stalks
  • 3 gloves of garlic
  • 1 T unrefined coconut oil
  • 2.5 cups of vegetable or chicken broth
  • 1 cup of cauliflower
  • 1/2-1 onion


  1. Chop vegetables (carrots, celery, cauliflower and onion) and garlic
  2. melt coconut oil in pan, throw the garlic in and sauté vegetables until tender,
  3. In a separate pot, heat broth
  4. When vegetables are ready, transfer to pot, bring to a boil.
  5. Once broth has gotten to a boil, throw kale or spinach in and stir for a couple of minutes
  6. Bring down heat and pour cashews in the mixture, let simmer for 4-5 minutes.
  7. If you have a puree stand-still mixture, use to puree the mixture in pot until creamy. Otherwise (what I did..) pour into blender and go to town!

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Jacqueline Winkler

Jacqueline Winkler

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