A note to Fish readers: On Jan. 2, I began a nutrition plan complete with a certified nutritionist coach. After learning that I’m a journalist and blogger, she invited me to blog about my experiences. The following is the fifth of two month’s of weekly blogs that first appeared on the international Metabolic Balance® website on Feb. 22.  Unheralded.fish will run the first eight blogs in the next two weeks to “catch up.”

After about six weeks on my journey with MB®, I emailed my coach and asked about soup. It’s winter in Minnesota, and one of my favorite dishes is a good homemade soup that will take the chill off a cold day.

I was thrilled when she responded, “You could make any soup you’d like. Just use an organic vegetable broth ― add your portion of veggies and protein for the meal. And any seasonings that you enjoy.”

I got right on it and made a tasty chicken with veggies soup ― cooking a double batch to have another portion ready to go.

Although I hadn’t planned it in advanced and done specific shopping because my refrigerator is full of tasty fresh veggies and spices and my freezer has pre-measured chicken and venison portions, I had everything I needed.

Here’s my recipe, although the great thing about this ― I certainly didn’t follow a recipe, I just used what I had ― you can use any fresh vegetables that you have around, and you’ll end up with a taste you like ― assuming that you only by food that you like. 😉

I put a liter (a bit more than a quart) of organic stock in a pot on the stove, sautéed chopped onions, green, red and yellow bell peppers, celery, carrot and tossed in a sprig of fresh thyme and one of oregano. While sautéing the veggies in a good olive oil, I added my two new favorite spices ― turmeric and cumin ― along with freshly ground pepper, a bit of sea salt, garlic salt (should have used a fresh garlic, but I was in a time crunch) and a Bourbon Street Seasoning I bought on a trip to Oklahoma City that has a bit of a kick to it (chili pepper).

After about 3 to 4 minutes, I added that to the stock that was heating up and then sautéed fresh cubed chicken until the juices were sealed and added that to the soup. I then turned it down low and let it simmer for about an hour.

Before cooking, I had weighted the veggies and chicken, so I knew I had the right amount for two bowls of soup when complete.

Perhaps I should have known, but I didn’t, that I could have soup. I’m so glad I asked! Now I have yet another healthy meal option.

Oh, and I had a couple of slices of my fresh homemade sourdough rye bread, which I confess, was dunked in the soup. I’ll share about my somewhat amusing and frustrating experience making my first batch of sourdough rye bread in an upcoming blog.

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Results: One of the sillier goals I wrote on my list of 40 Top Reasons for Losing Weight before I started this journey was to be able to get in and out of my new custom made shower without my stomach and/or my bum touching either side of the door, which is an opening of 16 inches. I have now achieved that ― and laughed out loud when it occurred! Yeah!

Tip: There are a lot of things to remember when you first start this program. I’m so glad I asked my coach about soup. As my sister, Sharon, is fond of saying, if you don’t A-S-K, you don’t G-E-T!