I love this recipe because it’s quick to prepare yet I feel like a professional chef by stuffing the meat with a delicious combo of veggies and seasonings!

Plus, the recipe is versatile. Substitute the pork chops for chicken breasts or turkey. If you don’t like asparagus or your body doesn’t want it in that moment, substitute with a different vegetable that your body enjoys. Maybe green beans, broccoli or cauliflower.

I love making this soup on a cold, fall day when the leaves are changing colors. It smells delicious and is packed with healing nutrients. I often whip up a double batch and freeze the other half for a rainy day.