We are all washing our hands more than ever these days; that much is true. It is important to keep this up, especially when it comes to meal times and food preparation. So here it goes: before starting to cook, make sure your work area is nice and clean. Use a bleach solution (about 1 part bleach to 9 parts water) to sanitize counters, sinks, appliance handles and all other surfaces frequently touched by hands. Change your kitchen towels and dishcloth or kitchen sponge every day. And of course, remember to always wash your hands before and after preparing meals as well as before and after eating. Here are two more soup recipes to warm up to. Enjoy and keep well!
From Chantal Haddad Community Nutritionist
Mediterranean Lentil Soup
8 cups chicken broth, low-salt
2 cups dried brown lentils, rinsed
6 celery stalks, chopped
6 carrots, chopped
2 onions, chopped
6 garlic cloves, crushed (optional)
2 potatoes, diced
2 cans diced tomatoes, low-salt, (540ml cans)
2 tsp cumin
2 tbsp parsley (optional)
1 tsp salt
2 tsp pepper
- In a large pot, combine all ingredients.
- Bring to a boil. Reduce heat, cover and simmer for 35-45 minutes until lentils are soft.
- Serve. Makes 12 servings.
Recipe by Chantal Haddad
Kale & Chickpea Soup
- In large saucepan, heat oil over medium heat; fry onion, garlic, sage, salt and pepper, stirring occasionally, until onion is softened, about 5 minutes.
- Add stock, 3 cups (750 mL) water, potato, ham, red pepper and chickpeas; bring to boil. Reduce heat, cover and simmer until potatoes are tender, 15 minutes.
- Add kale; simmer until tender, about 5 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 3 days.)
https://www.canadianliving.com/food/recipe/kale-and-chickpea-soup
