Soup Explorers

Pozole – this week we bring you to Mexico! Some historians believe this dish has a gruesome origin (won’t get into the details but you can look it up) but is now a staple in many Mexican households, especially around the holidays. There are several forms of pozole – blanco, verde and rojo. This version - Pozole Verde, hails from the state of Guerrero, in southern Mexico (where Acapulco is located). It includes bright ingredients such as fresh tomatillos, jalapenos and cilantro, which makes the soup green (hence the verde). The hominy provides a nice chewy bite to help offset the spiciness. It’s a delicious and easy chicken soup to make at home! Give it a try and post a pic!

This week, we share another family recipe – this one from Linda’s family – her Mom’s Ginseng Chicken Soup. Across Asia and Asian communities everywhere, there is probably a version of this soup bubbling away. Linda’s mom made this for her growing up when she wasn’t feeling well or was just run down. This one is full of ingredients commonly found in Chinese Medicine such as ginseng, goji berries, ginger and jujube (red dates), all of which have been reported to provide digestive, cognitive and immunity boosting properties. Super easy to make, this comforting soup is great on its own or served with a few wontons. And, as we head into Thanksgiving next week, you can use your leftover turkey bones and meat instead of chicken. Also delish!

Tea infused broth = AMAZING! Been reading about different recipes with tea infused broths so paired some chamomile tea with our chicken pho and it was glorious! The tea just perfumed the broth and leaves you feeling warm and cozy. Green tea is another common choice plus all the benefits of tea, so will try that one next week. Give it a whirl with your favorite soup and let us know how it goes!