DRY IINGREDIENTS

**Photograph of a Bowl of Soup** by **Mich Wich** from **Pixabay**

I love a warm, comforting bowl of soup. Unfortunately, most canned and boxed soups contain ingredients that don’t exactly agree with me (ie. food sensitivities). The same with soups from most restaurants. The obvious solution, of course, is to simply make my own soup. Being a woman who knows how to cook, making my own soup should be easy, but as a woman with disabilities, my ability to physically cook is limited. Therefore, to create my own soup at home, I had to problem solve.

After much trial and error, I finally found success working at a smaller scale and relying on helpful cooking shortcuts, like my restorative broth mixes. I discovered that 4-cup, handled bowls work best for me. They are easier to manage, physically, than a large soup pot and can be easily put in the microwave. To eliminate the need for the cleaning and cutting of fresh ingredients, I experimented with dried, powdered, frozen, and even canned/jarred ingredients. By the end, I managed to develop several tasty recipes for single serving soups.

I also love Thai Curries and managed to create single serving versions of them as well. Even though Thai curries are technically not soups, I tend to treat them like soups and therefore have grouped those recipes in with my single serving soups.

SINGLE SERVING SOUPS

THAI CURRIES

These soups also contain anti-inflammatory foods. Those anti-inflammatory foods being Artichoke Hearts, Avocados, Black Beans, Carrots, Green Peas, Peanuts, Pumpkin, and Tomatoes. With the exception of the Thai curries, these soups also contain restorative broth mixes, which are also loaded with anti-inflammatory ingredients.

As a woman with Multiple Sclerosis (MS),I use these soups to help manage my MS. When I discovered that inflammation can cause MS relapses, with relapses being the worsening of current or creation of new MS symptoms, I incorporated these soups into my beneficial diet to help manage inflammation. And managing inflammation helps manage my MS.

I share these recipes, in the hopes of helping others. Enjoy.

-Jen, aka. Power Chair Dorothy

Not in Kansas Anymore (www.notinksanymore.com) is a site/blog authored and managed by Jen, aka. Power Chair Dorothy (pwrchr-dorothy). This site/blog is intended to provide educational and research information, and to share the author’s experiences.

The author of this site/blog is not a medical physician and this site/blog does not provide medical advice. This site/blog contains information that should not be used in place of a visit, call, consultation or the advice of your physician or other qualified healthcare provider. If you choose to apply or implement any information posted at this site/blog, you do so at your own risk.

**Photograph of Broths and Ingredients** by **Bluebird Provisions** from **Pixabay**

I had an epiphany one day as I was preparing a bowl of ramen. I looked at the little seasoning packet and thought, “What if I made a broth mix, loaded with anti-inflammatory ingredients, that could help me combat inflammation?

You see, as a woman with Multiple Sclerosis (MS), I discovered that inflammation can cause MS relapses, with relapses being the worsening of current or creation of new MS symptoms. Therefore, I incorporated anti-inflammatory foods into my beneficial diet to help manage inflammation. And managing inflammation helps manage my MS.

While I found success in managing inflammation by filling my diet with anti-inflammatory foods, I also had some extra obstacles to deal with. Being a woman with disabilities, I have physical limitations that make cooking difficult. So, I needed to find cooking shortcuts to help putting together an anti-inflammatory meal easier. And that’s when I realized that an anti-inflammatory broth mix would fit the bill. Shelf-stable, a dry ingredient broth mix is easier to make and easier to physically handle than a liquid broth. I can also control the quality and strength of the ingredients I put in the broth mix, while avoiding unhealthy chemicals and fillers.

It took quite a bit of experimenting and testing, but I did it. I created, not just one, but seven very tasty broth mixes containing some of my favorite anti-inflammatory foods. It wasn’t long before I realized that these broth mixes could be used to make more than just broth. They can be used to make soups, sauces, dips, and salad dressings, as well as, used to season rice, vegetables, and proteins like fish, shrimp, chicken, and pork. These broth mixes can even be made vegan.

BROTH MIXES