Although soup is usually only part of a meal, it can actually serve as a whole meal in itself. By adding legumes or grains as in the recipe below, your soup will be transformed from light to hefty while adding more nutrition on the way. A “souper” supper indeed!
Here are some common Q&As on making super soups:
Q. Is there any way to make a great tasting soup without the help of those artificial soup powders?
A. Of course! The trick is to sauté the chopped vegetables on a low flame for about a quarter of an hour before adding the water and spices. You’ll definitely taste the difference!
Q. I like to make a grated vegetable soup but I don’t like it watery. How can I thicken it without flour or other thickening agents as I’m watching my weight?
A. Why not thicken with vegetables? Using a slotted spoon, simply remove a few spoonfuls of cooked vegetables from your soup and place in the cup/bowl of your immersion blender and blend. Now return the pureed vegetables to the pot of soup, mix and enjoy!
Q. What’s the fastest way to get a nutritious soup on the table?
A. First, grate the vegetables, as smaller always means quicker. Then, use a pressure cooker to cut cooking time and to ensure that the vital vitamins you put into the pot don’t get destroyed by overcooking.
Now try this:
One-Bowl-Has-It-All Vegetable Chickpea Soup
Makes 10-12 servings
Plan this soup at least two days ahead so that you’ll have time to soak the chickpeas 48 hours before using them for cooking.
Root vegetables and chickpeas make a great duet, while the cumin and fresh ginger will tickle your taste buds, making this soup unforgettably delectable!
Ingredients
2 cups chickpeas
2 tbsp olive oil
1 large onion, chopped
2 tsp crushed garlic
4-5 thin carrots, sliced
1 medium celery root, chopped
2 celery stalks, chopped
1 large yam, cubed
3 medium potatoes, cubed
½ tsp fresh ginger, finely ground
½ tsp cumin
2 tbsp salt (or to taste)
½ tsp ground black pepper (or to taste)
2-3 cups chicken broth (or water if you want to keep it pareve)
Directions
Soak the chickpeas in cold water for 48 hours, changing the water twice daily. In a large saucepan, heat the oil and sauté the onion until translucent, about 5 minutes. Add the crushed garlic, stir, and sauté for 2 minutes more.
Reduce the heat and add the carrots, celery root, celery stalks, and yam. Cook, stirring frequently, for 5 minutes more.
Add the potatoes, chickpeas, ginger, cumin, salt, pepper, and broth or water. The liquids should cover the vegetables by about half an inch.
Bring to a boil on high heat. Reduce the heat, and simmer, covered, until the chickpeas soften, about 1 hour.
Note: This soup tastes even better a day later, so prepare in advance and notice the difference!
Quick Tip
To cut prep and cooking time, use canned chickpeas or dried chickpeas partially cooked in saltwater.