I really never thought I'd get into cooking, but I have! The worldwide pandemic has changed day-to-day routines. I'm home more than I've ever been before, so I have plenty of time to prepare food when I'm not working on a project. I started to make homemade soups about two months ago.

What's great about soup is that it's a one-pot meal. You simply throw all of your ingredients into a stockpot and voila, within an hour you have a delectable, filling, fat-free meal. 

I have been leaning toward vegetarianism since my late teens. I eliminated red meat at 16. When I was a teenager, I read that hormones that were injected into beef could increase the risk of certain types of cancer. I also did not find meat easy to digest. I wish I could become a true vegetarian like my brother, but I consider myself a partial vegetarian, which is better than nothing.

Starting with my own soup base- which I made from purified water, ground ginger (a teaspoon= 1800 gm), pepper, lemon juice, cinnamon and garlic powder -- I add cauliflower or broccoli, chopped cilantro, sliced onions, chopped celery, carrots, sweet or white potatoes and vegetarian angel hair pasta -- then either tofu or chicken cubes if I want a protein boost. I let it slow cook for an hour and top off my soup with crumpled salt-free Saltines. It is a satisfying meal that is full of nutrients.

It is easier to buy ready-made stock, of course, but I find my own recipe is healthier and not loaded with salt or preservatives. The sodium-free soup base you buy at the market just doesn't taste right to me.

Doing research on herbs, I learned that ginger is an exceptional all-around tonic for health. It is commonly used in Indian and Asian cuisines. My British parents always used ginger in scrumptious curries for family meals and I love the spice! It gives food a nutty flavor.

The author of "The Healing Herbs," Michael Castleman, stated that ginger can help to reduce blood pressure. You know, from personal experience, I believe that's correct. I did not have a major issue with BP, but noticed when I got stressed, the pressure went up and I didn't want to take medication.

Since I've been preparing my own soups regularly, with at least a teaspoon of ginger, my blood pressure has been perfect. The spice has other benefits, too -- easing indigestion and lowering cholesterol or the risk of colon cancer.

Side effects of ginger can include nausea, an upset stomach or heartburn but the spice is generally well-tolerated if taken in doses -- up to 3 gm daily. Check with your primary care provider to make sure it's safe to include ginger in your diet. If you're on blood-thinning medicine, it might not be recommended. But for most people, it's a very healthy addition to their diet.