Some nights we just have soup and salad for dinner. Tonight was perfect. It has been raining all day, and the temperature has been on the decline (even if only temporarily).

Yesterday, I made the stock for my chicken soup. Today, I nutrientized it and deliciousized it.

One reason I like having soup and salad together is because I can save time chopping the organic vegetables. I chop some carrots, throw some into the soup and some into the salad. Same process for the garlic (yes, raw garlic in a chopped salad is wonderful – and anti-viral), onion, celery, kale, red bell peppers, green bell peppers, and whatever other vegetables I choose to use (only organic of course). The zucchini goes in to the soup at the very end so it does not get soggy.

However, I did not put raw mushrooms into my salad, but they did go into the soup. Season the soup and salad with some black pepper and sea salt (and a little hot red pepper in the soup and balsamic and olive oil in the salad), and we have a delicious dinner – with leftovers. The soup only improves with age.

We use a lot of sea salt in our diet, but our blood pressure is very much on the low side. This is a topic I will address in the future.

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Scripture quotations taken from the NASB.

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© 2017 Mischelle Sandowich
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