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Not only are we all dealing with COVID-19, but it’s also regular flu and cold season. And while we all try our best to boost our immune systems I thought I’d share this super nourishing and delicious soup. It’s got quite a bit of kick thanks to plenty of ginger and fermented chili paste (you can control the amount of chili paste you add but I go heavy!). It’s the perfect soup to accompany a warm slice of sourdough bread (have any of you tried my sourdough bread recipe from my latest cookbook?) and really feels like the best medicine during these dark and cold months. I added some parsnips and a gnarly looking rutabaga from our winter stash of storage vegetables instead of using the usual suspects (carrots and potatoes) I am really happy with how lovely the flavor of the parsnips and rutabaga shined. I know they aren’t the most photogenic of all the root veggies, but I think they deserve a bit more love when you’re cruising the farmers market or grocery store.

What I love about this soup (or really any chicken soup) is that you can roast a chicken at the beginning of the week for dinner, have a few chicken sandwiches and then use the carcass and any leftover bits of meat to make a big batch of chicken soup. It’s a great way to use the whole bird in a variety of ways and bonus, homemade broth is just the best. Of course, you can use store-bought and adjust the recipe below to cater to what you’ve got on hand and what you have time for. But I hope this soup finds its way into your kitchens and bellies and warms you from the inside out.

Stay safe, stay cozy, and sending lot’s of love from the Tumbleweed Farm kitchen.