November-December 2015

Cream of Tomato Soup

October 30, 2015 Marcy Gaston

Cream of Tomato Soup In this simple weeknight soup, cayenne pepper adds a kick of spiciness to a comfort classic. See more “A Bowl for Every Belly” recipes! Developed by Marcy Gaston Ingredients 2 teaspoons

November-December 2015

Creamy Mushroom Soup

October 30, 2015 Ginger Hultin

Creamy Mushroom Soup This dairy-free twist on a classic is just as creamy as the traditional version. The secret ingredient is cooked whole oats, blended until smooth. See more “A Bowl for Every Belly” recipes!

November-December 2015

Moroccan Farro and Lentil Soup

October 30, 2015 Brieanna Casperson

Moroccan Farro and Lentil Soup This cozy and aromatic vegan soup is packed with nutrient-rich vegetables, legumes and grains. See more “A Bowl for Every Belly” recipes! Developed by Brieanna Casperson, RDN Ingredients ¼ cup

November-December 2015

Swedish Split Pea Soup

October 30, 2015 Alexandra Caspero

Swedish Split Pea Soup This inexpensive, filling and rustic soup is flavored with thyme, marjoram and a swirl of Dijon mustard. See more “A Bowl for Every Belly” recipes! Developed by Alexandra Caspero, MA, RD

November-December 2015

Sweet Potato Soup with Cashew-Coconut Cream

October 30, 2015 Cara Rosenbloom

Sweet Potato Soup with Cashew-Coconut Cream This creamy soup balances sweet and savory notes of coconut and curry. The cashew-coconut cream adds a visual touch when it’s swirled into the bright orange soup. See more

No Picture
November-December 2015

A Bowl for Every Belly

October 30, 2015 Food & Nutrition Magazine

The treetops are turning gold and red, the sun is setting earlier and there’s a crispness in the air. It can only mean one thing: Time to make soup! We’re celebrating one of the world’s

November-December 2015

DIY Kitchen: Vegetable Stock

October 30, 2015 Sara Haas

DIY Vegetable Stock Making vegetable stock is easy! Simply combine non-starchy vegetables with herbs and water in a large pot and cook for about an hour. Strain and use as a base for vegetarian soups

November-December 2015

DIY Kitchen: Chicken Stock

October 30, 2015 Sara Haas

DIY Vegetable Stock Making stock is an easy way to get the most out of foods in the kitchen. Save (or even freeze) leftover roasted chicken bones for a future pot of stock. Learn more

November-December 2015

DIY Kitchen: Making Homemade Stock

October 30, 2015 Sara Haas

At restaurants around the world, no leftover “scrap” of food is ever carelessly tossed in the trash. Chefs know chicken bones, mushroom stems and fennel fronds can be used to make delicious stock. The process

November-December 2015

A Global Mission for Nutrition Education

October 30, 2015 Taylor Wolfram

From emergency relief posts to missions organized by faith-based organizations, the dietetics community is no stranger to international volunteerism — and the expertise and skill sets of registered dietitian nutritionists often make them unique assets