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Soup's On!

A Soothing Comfort Food for Moms-to-be

By Donna Smith

What To Do:
Heat the oil in a large soup pot. Add the onions, carrot and celery. Cook until soft, then stir in the garlic, oregano, basil and bay leaf. Cook about one minute. Add the lentils, water, tomatoes, salt and pepper. Bring to a boil, reduce heat and simmer about one hour. Add spinach and cook until just wilted. Season with salt and pepper to taste.

Tip: For a heartier soup, add 2 cups sliced smoked turkey sausage.

What You Need:
1 tablespoon oil
3 green onions, chopped
3 cloves garlic, minced
2 cups tiny new potatoes, cut in half
1 large carrot, peeled and diced
6 cups chicken or vegetable stock
1/4 cup chopped, fresh parsley
2 teaspoons chopped, fresh tarragon
1 cup fresh peas
1/2 pound asparagus, cut into 1-inch pieces
2 cups fresh baby spinach leaves
Salt and pepper, to taste

What To Do:
Heat the oil in a Dutch oven. Add the green onions, garlic, potatoes and carrots. Cook, stirring often, until vegetables are softened, about five minutes. Add the stock, parsley and tarragon. Bring to boil, reduce heat and simmer about 15 minutes. Add the peas and asparagus, and cook five more minutes. Add the spinach and cook until just wilted.

Remove half of the soup. With a hand-held blender, puree the remaining half until smooth. Add the reserved soup back into the pot and season with salt and pepper to taste.

Want to see more?

• The Pregnancy Pantry: Get Healthy by Taking Stock
• Cooks' Dictionary
• Proper Nutrition Pre- and Post-Pregnancy: Why Eating Right Is Key to Preparation and Recovery
• Talk about it!