Cold weather often brings sniffles, but for Jorene Hask, it’s an opportunity to strengthen her immune system through food. “I’ve always believed in the healing power of soups,” she said while chopping garlic. When she discovered she was lactose intolerant, she reimagined her favorite comfort foods into creamy, dairy-free alternatives.
Her go-to is a silky butternut squash soup blended with coconut milk and a touch of nutmeg. Another favorite is miso-ginger broth with vegetables, which she swears helps clear sinuses and improve digestion. “I don’t feel deprived without dairy,” she smiled, “I feel more energized.”
Jorene also experiments with immune-supporting ingredients like garlic, turmeric, mushrooms, and leafy greens. Her mushroom and barley soup has become a staple at family dinners, especially during flu season. Friends often request her recipes, amazed at how rich and satisfying the flavors are without cream or cheese.
“People think dairy-free soups are thin or boring, but that’s not true,” Jorene explained. She loves using cashew cream for thickness, or roasted vegetables for natural sweetness. Each bowl feels like both comfort food and a health boost.
As she sees it, taking care of the immune system starts in the kitchen. “When we eat foods that truly nourish us, our bodies respond with strength,” she reflected. Her dairy-free soups are more than just recipes—they’re part of her philosophy of living well.
