I grew up in the UK and in the winter my mum would make big pots full of soup so we had a warm and delicious meal when we got home. It was something I loved then and still do now, even though I live in a rather warm spot, and cold winter days are few and far between -I still crave a nice bowl of soup when the hint of fall arrives. However, though I am able to replicate some of those soups -lentil and peas examples, the rest were traditional meat based soups like Oxtail and Cawl (a Welsh soup made with brisket) and as a vegetarian I need more ideas which was why I decided to buy this book.
This book has 100 recipes which is a good start, and every single one of them, a healthy plant based soup. The book begins with a brief look overall at the topic of soup, some principles of creating a super food soup and basics – good fats, seasonings, aromatics, beans, soup composition, and some super food essentials . On the latter it is worth knowing that this is a book that will require you pick up some items at a specialist shop -think medicinal mushrooms, super berries, sea vegetables , seeds , grains -I am sure you can substitute (and there is a cheat sheet at the back) but note recipes feature maca, spirulina powder, dulse, wheatgrass powder. This was the one thing I did not love, for though I have many of these, if you do not, you will spend a pretty penny acquiring them and having been there with other books, it’s a pain!
Then there are useful tips such as cheat sheets on cooking with super foods, cost breakdown, pantry ideas, health benefits, before delving into soups lead by broths – including those for energy, detox, beauty and healing which in a concept I love about this book.
Then we go to chilled soups, which loving in a hot area I loved, and this goes so much more beyond just a traditional gazpacho - I loved the carrot, ginger and cannot wait to try the coconut turmeric. Then we have creamy soups, such as a corn soup or greens soup and a new take on a potato leek soup. Many of these I should note are accompanied by stunning pictures such as the truffled asparagus soup. This is followed by ‘brothy and noodle soups’ with a take on tortilla soup using chia seeds or a miso noodle soup, there is ramen, Pad Thai and some very creative , way out ideas such as green tea soup!
We then go to chowders and porridges,, the kitchari is my absolute favorite as I love this dish and this recipe is simpler than most; then stews and chili, followed by accouterments - garnishes, horseradish cream , pesto or even coconut bacon bits. Followed by a useful guide on sourcing some of these ingredients!
This is a great, creative cookbook, full of super food soups that will keep me warm, happy and healthy all winter!
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From the Publisher
Soup: The epitome of nourishing, feel-good food
From the lustrous flavors of a favorite classic with a new twist, like Minestrone with Farro & Chia Pesto, to the unexpected allure of inventive combinations, such as Summer Squash Soup with Wasabi Avocado Whip, Superfood Soups is a modern guide to one of the world’s most beloved foods.
Chia Tortilla Soup with Black Beans
Makes 4 Servings
There are enough tortilla soup recipes in the world to fill this book and probably a dozen more, but it’s a favorite for good reason. My homestyle recipe for tortilla soup comes close to the authentic, simple version, but also touts the health benefits of chia, Mexican superfood extraordinaire, as well as hearty black beans. To make this recipe extra nutrient-dense, I always use baked tortillas instead of deep-fried—the difference in flavor is negligible and you’ ll avoid one of the unhealthiest cooking practices with delicious results. I like to double the recipe when I make this soup for friends, because there’s always someone asking for seconds (and the recipe)!
Directions
Warm a large skillet over medium-high heat. Dry roast the whole dried chile by pressing it firmly onto the hot surface of the pan with a metal spatula for several minutes on each side—the chile should become blackened and slightly puffed. Remove the whole chile from the pan so that it will cool. In the same pan, dry roast the tomatoes, onion, and garlic for 10 minutes, rotating them with a pair of tongs every few minutes, until the vegetables are charred and the tomatoes have begun to soften. Pull the garlic out early, once the skin begins to brown, and remove the peel. Add the charred tomatoes, onion, and peeled garlic to a blender. Open the chile and discard the stem and seeds, and then add it to the blender as well. Purée the mixture until it is smooth.
Heat the oil over medium heat in a heavy-bottomed pot. Add the puréed vegetables and cook until the color deepens, about 5 minutes. Add the vegetable broth and increase the heat to high. Bring to a boil, then reduce the heat to medium-low and simmer for 30 minutes. Add the cooked black beans, and simmer for 10 minutes longer.
Remove from the heat and adjust salt to taste. Serve the soup hot, with chia seeds scattered over the top and piled high with tortilla chips, shredded cabbage, avocado, and Cashew Sour Cream. Include lime wedges on the side for a fresh squeeze at the table.
Ingredients
- 1 dried pasilla or ancho chile
- 3 vine-ripened tomatoes (about 3/4 lb)
- 1/4 white onion, halved, peeled, and trimmed
- 1 clove garlic, unpeeled
- 1 tbsp olive oil
- 4 cups vegetable broth
- 1 1/2 cups cooked black beans
- Sea salt
- 2 tbsp chia seeds, for topping
- 1 cup crushed baked tortilla chips, for topping
- 2 cups finely shredded green cabbage, for topping
- 1 large avocado, sliced, for topping
- 1/4 cup cashew sour cream, for topping
- 1 lime, quartered, for garnish
Everything You Need for the Perfect Soup!
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BrothsSuperfood-infused savory broths serve two purposes: to sip as a warm drink, much as you would enjoy a hot cup of savory tea, but even more so, to use as essential ingredients in many of the soup recipes in this book. |
Superfood IngredientsWith a Superfood Substitution Cheat Sheet and Ingredient Resource Guide, you'll never have to leave an ingredient out! |
Finishing TouchesFrom Goji Harissa to Coconut Bacon Bits, Superfood Soups has all the garnishes, seasoning mixes, nut creams, chutneys, and seeds needed to enhance your soup's flavor, texture and presentation. |
About the author
Literally double printed pages. You can't even read it!
The pages are not in order numerically and they are double printed! You can't even read the book. You would think the woman making these overcomplicated green tea and earl gray soup recipes would at minimum check the print. This book is ridiculous.
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Top reviews from other countries
Louise Gadoury
Can't live without these books anymore - addicted
Reviewed in Canada on April 30, 2017
Mike Hoyes
A truly wonderful read, engrossing and highly reccomended
Reviewed in the United Kingdom on August 16, 2017
