I’ve got a busy week ahead, so not much time for posting. But there’s always time for… soup! I happened to see this from the National Post: Bonnie Stern: A can-don’t attitude on soup.
They’ve got a couple of recipes for homemade soup and also for stock. Soup really doesn’t have to take that long to make from scratch, and vegetable stock is so easy — you really just throw veggie scraps in a pot with water and herbs. Homemade soup is so much tastier, healthier, and you can avoid supporting companies like Campbell’s who has teamed up with the Wahhabi-funded ISNA. (If you think ISNA is some benign Muslim organization, then follow the previous link and learn. Or buy and read Muslim Mafia: Inside the Secret Underworld that’s Conspiring to Islamize America
Anyway, to get back to homemade soup, which I plan to make tonight for supper with a garlic broth as the base; here is a quick and delicious recipe that’s a twist on ordinary tomato soup. A friend gave me this recipe — not sure where she got it from – but it’s delicious.
Curried Tomato-Chickpea Soup
1 T olive oil
1 cup onion, chopped
1 T curry powder
1 can tomatoes, 28 oz (796ml), diced
1 can chickpeas, 19 oz (540ml)
4 cups chicken or vegetable broth
salt & pepper
Saute onion in oil. Add curry powder and cook for 1 minute. Add tomatoes, chickpeas, and broth. Season with salt and pepper. Cook for 15 to 20 minutes. Purée*.
*Note: I prefer to purée the tomatoes and chickpeas in advance, just to the size of tiny bits. I don’t like trying to work with hot soup in a blender.
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