Brenna Vos remembers the winters when her grandmother’s soup pot was always simmering. The aroma filled the house, and no evening felt complete without a warm bowl at the table.
But as she grew older, Brenna realized that many traditional recipes were loaded with salt, leaving people at risk for heart problems. She set out to recreate those comforting dishes in a healthier way—low in sodium but rich in flavor.
Her philosophy is that soup should soothe without compromising health. Brenna often builds her recipes around fresh vegetables, herbs, and slow cooking methods that naturally release flavor.
For example, she loves making a carrot and ginger soup with a splash of coconut milk, which feels creamy and warming without needing extra salt. Another favorite is a mushroom and barley soup, where rosemary and thyme do all the heavy lifting in terms of taste.
What surprises many people is how satisfying these soups are. Brenna explains that reducing sodium doesn’t mean sacrificing pleasure. “When we rely less on salt,” she says, “we start to notice the depth of natural flavors.” Her recipes invite people to reconnect with food in a mindful way, where health and taste coexist beautifully.
On quiet evenings, Brenna finds joy in preparing a pot of soup, letting the slow rhythm of cooking ground her. It’s not just nourishment—it’s a ritual of comfort and care, one that she loves sharing with friends and family.
