• news
  • blogs
  • newsletters

Lexington Schools...

Lexington Schools Featured for Best K-12 Meals from Food...Read More

Whitsons School...

Whitsons School Nutrition® Hosts World-Renowned Chef David...Read More

Whitsons 2019 Golden...

Whitsons 2019 Golden Pineapple Award Winner...Read More

Whitsons Community Blog Forum!

Welcome to Whitsons’ community blog forum! We believe it is important to get involved with our team members, clients, and customers, as well as create a space for information exchange, interesting perspectives, and interactive communications.

Here, you will find professionals from all around the company sharing their experiences and knowledge on a range of topics, from industry-specific trends and recipes to health and nutrition and team motivation.
Feel free to subscribe to this page (see button top right-hand corner) to be notified of the latest postings. If you like something you read, go ahead and share with your friends on Facebook, tweet it or send the link as an email.

We look forward to hearing your feedback, and to share about everything we stand for: People, Food, and Communications. Enjoy!!

What’s Up Doc?

Posted by Administrator
Administrator has not set their biography yet
User is currently offline
on Wednesday, 29 May 2019 in Recipes

GettyImages 485708158Carrots are what’s up! Carrots get their color from beta-carotene, the building block for vitamin A. Vitamin A helps to keep your eyes healthy and your vision clear. Did you know that carrots come in different colors, such as white and purple, in addition to traditional orange? Give them a shot, or try them in this light springtime soup recipe!



Carrot & Spinach Soup



1 large onion, chopped

3 tablespoons olive oil

7 carrots, diced (about 5 cups)

1/4 teaspoon turmeric

1 tablespoon salt

8 ounces green beans

10 cups water

1 cup baby spinach

3 tablespoons chopped dill

2 tablespoons lemon juice



In a large pot, cook onion in oil until tender over medium heat. Add carrots, turmeric, and salt along with 10 cups water, bring to a boil, then let simmer for 30 minutes. Add beans and cook until tender, about 2 minutes. To serve, fill a bowl with spinach and dill and add 3 cups of hot soup. Let steep for 5 minutes. Add lemon for flavor.





Rate this blog entry
0 votes
Administrator has not set their biography yet


No comments made yet. Be the first to submit a comment

Leave your comment

Guest Saturday, 04 July 2020