
The Happy Diabetic Kitchen
Here's the Scoop On Soup
<p>Segment 1: The Secret to Great Soup</p> <p> </p> <p> </p> <p>Chef Robert:</p> <p>Let's start with the basics. The best soups begin with a great foundation—and that means building flavor from the bottom up.</p> <p> </p> <p>Start with what I call the "holy trinity" of soup-making:</p> <p>onions, carrots, and celery. Sauté them in a little olive oil until they're soft and fragrant. That's your soup's base note—like the rhythm section in a jazz band.</p> <p> </p> <p>Then, build from there! Add garlic, herbs, and spices. Think thyme, rosemary, cumin, or...






