For Aven Frost, comfort food wasn’t just about flavor—it was about healing. She had struggled with digestive issues for years, often bouncing between dietary trends and over-the-counter remedies that offered only short-lived relief. But what she discovered, almost accidentally, was that the answer had been simmering in her kitchen all along.
“I started making soup just to calm my stomach after a long day,” Aven recalls. “I wasn’t thinking about probiotics or gut flora. I just wanted something warm and gentle.”
That first bowl—a simple broth with carrots, ginger, and rice—was the beginning of a quiet transformation. Her body responded instantly. No bloating, no heaviness. Just a sense of ease she hadn’t felt in months. Encouraged, she began building more soups with intention, choosing ingredients not just for flavor, but for how they made her feel afterward.
She played with bone broth for its collagen and minerals, miso for its fermented benefits, and added prebiotic vegetables like leeks and garlic without even knowing what “prebiotic” meant at the time. “It was intuitive more than clinical,” she says.
Over time, soup became a ritual. Aven would batch cook on Sundays, letting the kitchen fill with steam and spices, and portion out servings for the week ahead. Not only did her digestion improve—her energy lifted, her mood stabilized, and even her skin looked clearer.
“I think the power of soup is in the slowness,” she smiles. “You take your time making it, and then your body takes its time absorbing it.”
