Flavour Bomb Soup
For Christmas this year, I was given ”oh she glows for dinner.” I love all Angela Liddon’s books and this one is no exception.
The first recipe I tried was this one. It’s mid January and I have made this Cold-be-gone Flavor Bomb Soup for my family, my friends, and my neigbours. It’s a winner and I love it.
This flavourful soup is easy to prepare and quick to make. Great for weeknight dinners, batch cooking, and sharing.
Having made this recipe a few times now, I find the alterations below are my favourites:
1 can of canneli beans (white kidney beans)
1-2 cups spinach
Cilantro instead of the parsley (it’s what I usually have on hand)
A flavourful italian herb mix that includes both of sage, thyme, rosemary, garlic, juniper, basil, marjoram, and parsley (I originally used this mix as I didn’t have dried sage - now I always use it as I love it).
What you’ll love about this soup:
The ingredient list contains household items. No specialty ingredients in the main recipe. It contains your basic carrot, onion, celery combo with additional fresh herbs and spices.
It’s so simple to make. Once the veggies are chopped, it takes hardly any time at all to cook up the stove.
It’s easy to double and freezes well. I have a large (very large) collection of mason jars and use them to freeze my batch cooked soups and stews. One large jar is enough for a dinner with an added salad, side veggie, and crackers (or biscuits).
Ingredient Highlights:
Garlic. Garlic has been shown to lower blood pressure, regulates cholesterol, and stimulates immunity.
Ginger. Ginger has been known to aid in digestion and reduce bloating, and research suggests that it may also help to lower blood sugar levels.
Cilantro. Cilantro is a powerful herb that may help with removing heavy metals from the body. Research suggests it may also help to improve memory.
Lemon. Lemons are a good source of vitamin C, an important nutrient that’s been linked to increased immune health. Citrus Flavonoids found in lemons may help to protect against Cardiovascular Disease. Flavonoids are powerful antioxidant agents (Antioxidants help your body fight off potentially harmful substances in your body).
Flavour Bomb Soup
Prep time : minutes
Cook time : minutes
Total time : minutes
Servings : 8
INGREDIENTS
2 tablespoons (30 mL) extra-virgin olive oil
2 cups (280 g) diced sweet or yellow onion (1 large)
6 large garlic cloves (36 g), minced (about 3 tablespoons)
3 medium carrots, peeled
3 medium stalks celery
2 1/2 teaspoons grated fresh ginger (I use a Microplane)*
3/4 teaspoon dried thyme leaves
3/4 teaspoon ground sage
2 tablespoons (30 mL) tomato paste
6 cups (1.4 L) vegetable broth
5 ounces (1 1/2 cups or 140 g) dry pasta of choice (I used rotini)
3/4 cup packed (15 g) fresh parsley leaves, minced
1 teaspoon (15 mL) fresh lemon juice, or more to taste
⅛ teaspoon cayenne pepper (optional)
Fine sea salt and freshly ground black pepper
INSTRUCTIONS
In a large pot, stir together the oil, onion, and garlic to combine. Sauté over medium heat for 5 to 6 minutes, until the onion is softened
Meanwhile, dice the carrot and celery into 1/4- to 1/2-in. This will help them cook faster. You should have 1 1/2 cups carrot and 1 1/3 cups celery. Add the carrot and celery to the pot and stir to combine. Sauté for a couple of minutes.
Stir in the ginger and sauté for 1 minute.
Add the thyme, sage, tomato paste and broth. Increase the heat to high and bring to a boil, then reduce the heat to medium-high, cover and simmer for 5 minutes, or until al dente (still a bit firm).
Add the pasta and cook, uncovered, stirring occasionally, until al dente, following the timing guidelines on the pasta package. Check on the pasta frequently while it’s cooking, as you don’t want to overcook it.
Once the pasta is al dente, remove the pot from the heat and stir in the parsley, lemon juice, cayenne pepper (if using), and salt and black pepper to taste. Serve immediately.
Excerpted from Oh She Glows for Dinner: Nourishing Plant-Based Meals to Keep You Glowing by Angela Liddon. Copyright © 2020 Glo Bakery Corporation. Published by Penguin Canada, a division of Penguin Random House Canada Limited. All rights reserved.
For more information on Angela and her cookbook, please visit her website.
I know you will enjoy this soup as much as I do - make it tonight and let me know what you think!
Krista
xo