Up in Northern Ontario here, it’s quite cold today so I’m going to make one of my most grandparent-impressing soups. I don’t know about your grandparents, but mine are all about root vegetables.

This warming and tangy soup has a really pretty muted-orange glow, and has just a touch of spice. I’m a big fan of lively soup! Be sure to try this recipe with organic carrots, potatoes, onions and celery, as their flavor is so much better than those grown on industrial farms.

Organic root vegetables like these are considered seasonal no matter where you live, and are found easily in health food stores and plenty of grocery stores, too. Choosing organic oranges is especially important when you make an orange zest, so as not to ingest the surface pesticides found on industrially-grown orange skin. Nothing good about pesticide soup, folks!

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Looking for lighter fare for your barbeque? These light, tasty burgers taste great.

Ingredients:

1 lb. grain-fed ground chicken
1/2 cup bread crumbs (or as needed)
1/4 cup finely chopped organic celery
1/4 cup finely chopped organic onion
1 organic egg yolk
1/4 tsp sea salt
- freshly ground pepper

Method

1. Add 1/4 cup of the bread crumbs into a large bowl. Mix in chicken, celery, onion, egg yolk, salt and pepper. Form mixture into 4 patties & coat with remaining crumbs.

2. Brush BBQ grill with oil or preheat broiler. Grill burgers until golden brown and cooked through and white inside, about 7 minutes per side. Serve.