Give me a bowl of soup, that is laden with some of natures super foods, and you will have yourself one happy foodie. Soups are a one pot wonder that alway satisfies my soul. I cook soups at least once per week, and it is especially soothing whenever I am not feeling well.

The star of my soups depends on the meat that I have on hand. Once again, I would pay tribute to beef and chicken. If you have noticed, most of my soups include chicken feet, even when other meats are included in this dish. Well not today.  Mainly because I had no chicken feet and was not going to take a ride to the store, just for that.  I used an entire chicken. My hubby hates when I use an entire chicken in soups. In his opinion, it’s a waste of chicken. In my opinion, it’s more meat in every bite/spoonful.

I admire every dish that my grandma prepared for me as a child, and her hearty soups are no exceptions. Red and white coco (malanga) are some of her favorites, which was included.

I tweaked it a little and added fennel and parsnip. Let me just say that I love fennel. I love it raw or cooked. The flavor is amazing! Parsnipis another vegetable that is simply tasty, crunchy and d’luscious, and I enjoy eating it cooked, as much as I do, in its raw, natural state. I never ate or heard of parsnip when I was younger. Thank God for exposure! I call it the other carrot, because that is exactly what it appears to be….except it is white in color.

I’m having a grand time expanding my culinary skills….and so should you.