Soup for Body & Soul
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Lemony Tortellini Soup
Do you stand in front of your pantry, wondering what to make of all those cans you bought in a hoarding frenzy? I know I do. This winter along with Covid-19 have forced upon us a hibernation season like unlike any other. We have cooked for ourselves more than ever before, poured over cookbooks, scoured the internet and very often - resorted to take out (wishing to ease our burden as well as support of struggling restaurants).
What I often resort to for a quick and healthy meal is soup. It can be made rather quickly, so it addresses the time and ease factors. It is comforting and nourishing, plus has the benefit of carrying flavors from around the world!
Fresh vegetables in the Israeli markets
In my live cooking class this January, I focused on Mediterranean flavored soups, featuring pantry items like canned beans & tomatoes, dried herbs and spices and some fresh vegetables and greens. The key is to build depth of flavor by sauteing your aromatics, blooming your seasoning in the hot oil, adding flavorful broth or stock and finishing your soup with some fresh infusion of fresh lemon juice or minced fresh herbs. All in the 3 soup recipes below!
For the live class video, click here
The fall farmers markets offer a tempting variety of pumpkin and squashes - Perfect for soup!!
Fresh zucchini - crisp and tender adds color, texture and flavor to soup - absorbing all the flavor
Onions provide the first building block to creating flavor!
