. Seriously Soupy: February 2010

Friday, February 26, 2010

Soup Recipe Exchange

Here in NYC, we were greeted with yet another blizzard. As the snow continues to fall and schools are closed, the only thing I could think of eating is a nice warm bowl of soup. Luckily, I still have some miso soup to get me through the day, but if those ingredients aren't handy, you can always refer to your cupboard and gather some leftover items to create a new soup. Another option is to test out some selections from this weeks soup recipe exchange-ranging from  coconut chicken curry soup, tortilla soup, and even a seafood soup that will surely warm you up and have you stocked up for the weekend.
  1. Tortilla Soup with Pinto Beans- Crafted by Fat Free Vegan Kitchen, this meatless/dairy-free soup is a variation of a recipe from Eating Well magazine that FFVK changed around a bit. She used pinto beans instead of tofu, Mexican oregano instead of epizot, and doubled up the amount of beans in the dish. I also love how the soup includes kale, spinach, or chard and avocado for some added nutritional benefits.
  2. Seafood Soup Amalfi-Style- Here at Seriously Soupy I haven't covered a fish soup...at least not as of yet. You see I'm a bit scared about attempting a soup of this nature, due to the vast amount of ingredients that are used and the intricacies of its preparation (at least that is what I always thought). However, after reading the seafood post on Leite's Culinaria I have very little to worry about, except following directions. Posted by Renee Schettler Rossi (of LC) the recipe includes how to make the actual fish broth (most important part) and its subsequent ingredients (fennel, leeks, canned tomatoes, fish bones, assorted fish fillets, white wine, etc). RR also notes that this type of soup can be "varied and used with any kind of shellfish such as mussels and clams."
  3. Short Ribs Soup with Vegetables-Another ingredient that Seriously Soupy hasn't tried yet (meat) and its usage is in a short rib soup with veggies. Crafted by In My Kitchen, this soup was created from leftovers that began by removing the bones, adding fresh veggies from her garden, and tamarind soup mix to create an instant, and very filling meal-type of a soup.
  4. Coconut Chicken Curry Soup -A guest post by Katie Goodman (goodLife {eats}) on This Week for Dinner, this chicken curry soup recipe features a unique combination of flavors (coconut milk, lime, jalapeño, and curry powder) and basic ingredients (chicken and jasmine rice) to create a healthy soup that is definitely a soup right up by alley. I am also really excited to test this one out as a variation on the same-old chicken dinner that the Seriously Soupy family knows too well.
  5. Cream of Fennel Soup- Chef In You nailed it right on the head "Soups are easy to cook." Of course, there are some that require more intricate preparation or hard-to-locate ingredients, but in general this is true. One such simply soup, is her cream of fennel soup. Using a bulb of fennel (another ingredient I haven't tried...yet), curry spices, heavy cream, onion, and some butter-the veggies are pan cooked and then pureed to create-you guested it: a quick and easy soup.
  6. Potatge (Winter Vegetable Soup)- An appropriate title, this soupy created by Simple Steps.org utilizes apples and various veggies (leeks, potatoes, carrots, turnips, artichokes, and onions), along with a chunk of cheese. That sounds amazing to me, but SS takes this one step further by boosting its flavors with thyme, bay leaves, pepper, garlic, and salt. The recipe even includes what tools to use such as the proper knife and wine and dessert pairing to complete the meal.
What soups have you tried or created this week?

Stay Warm
Seriously Soupy Serena

Wednesday, February 24, 2010

Tofu Miso Soup with Thin Noodles

Miso Soup with Thin Noodles-brimming with chunks of goodness

Originally, I wanted to call this soup "miso soup with a whole lotta stuff," since that certainly fit the description, but something about that name did not quite gel with me, and really lotta is not even a word. I decided to title it Miso Soup with Thin Noodles, but even though the name is shorter (and perhaps just a little obvious), it can't deny "the stuff" that's in there. Packed with tofu, shitaki mushrooms, carrots, spinach, and some subtle flavors (red pepper flakes, ginger, chives, and onions) to create a hearty, yet healthy Asian-inspired soupy. For the miso itself, I used a recipe from La Fuji Mama that I mentioned in last weeks soup recipe exchange and from there just started adding the "whole lotta stuff," which is quite the beautiful thing about creating a miso soup. If you wish, it can be left alone or joined by the company of many ingredients. Enjoy this verison or use it as a base to create one all your own!

Ingredients for Miso Soup adapted from the Tofu & Wakame Miso Soup recipe by La Fuji Mama
  • Seriously Soupy's note: For my miso I didn't add the tofu, until the rest of the soup ingredients were added, and I couldn't locate the enoki mushrooms, so that was not used.
Makes 3 -4 servings
3 1/2 cups dashi
1 tablespoon dried wakame, soaked in water for 5 minutes then drained
1 package enoki mushrooms (about 3 ounces), trimmed (optional)
3 tablespoons miso (I use 2 tablespoons shiro miso and 1 tablespoon aka miso)
5 – 7 ounces firm tofu, cut into 3/8-inch cubes
1. Bring the dashi to a boil in a saucepan.  Add the wakame and mushrooms (if you are using them), and simmer for 1 minute.
2. Add the miso (using one of the methods detailed above) to the dashi, and then the tofu*, and reheat slightly (but do not boil).  Serve immediately.
* You can also divide the tofu between 3 or 4 bowls and then ladle the soup over the tofu when it is finished.

Ingredients for the Soup:
2 cups of water
bunch of fresh spinach
1/2 of a block of firm tofu
6-8 shitaki mushrooms, cut up lengthwise
2 chives, cut into small squares
1 yellow onion, chopped up
1/2 of a package of Thai Kitchen Thin Rice Noodles
1 ginger
1 parsnip, cut up
5-6 baby carrots, cut up
1 zucchini, cut up
pinch of red pepper flakes-taste as you go to adjust flavors
pinch of ginger powder-taste as you go to adjust flavors

After the miso has been prepared, start adding the "stuff" to the soup pot. It can be your preference, but I opted to start with the onions and chives and then added the zucchini, parsnip, carrots, mushrooms and ginger. Cover the pot and let cook on a low flame for 20-30 minutes, tasting as you go. Add the tofu and pasta, allowing the pasta to cook for 8-10 minutes. Taste the soup, adding red pepper and turn off flame when ready. Place spinach on the bottom of your soup bowl. You can also place the spinach directly in the pot, but since it wilts so quickly I usually do it this way.

What do you usually add to your Miso Soup?

Seriously Soupy Serena

Monday, February 22, 2010

Wine Pairing -- Butternut Squash and Carrot Soup

Image from Culinary Covers

It is often said that the wine completes a meal. I'm not sure exactly where I heard this, but I think this rings some air of truth and it got me wondering about how wine would pair with soup. I also noticed a recent article in Cooking Light magazine entitled: Which wines go best with favorite soups and stews? that listed four soups (Clam Chowder, Chicken Soup, Beef and Bean Chili, and Beef Bourguignon) and three wines that would pair well with it. This was enough incentive for me to get this post started, but I wanted to take this concept a step further and create an on-going series about the soups I covered (and will cover) on Seriously Soupy and what wines go with it. I also would like this to include ideas from readers about what soups they have created and the wines they would recommend (email me at seriouslysoupy@gmail.com) for more details.

This installment of the series begins with the Butternut Squash and Carrot Soup I created way back in October-hearty, rich and slightly creamy. Also, in figuring the pairings, I relied on some help from various websites and blogs, since although I do love wine I am no expert in its intricacies, nor I am proficient enough to make the best recommendations. As I read about their recommendations, I discovered a common theme-butternut squash pairs well with wine wine such as a Riseling or a White Burgundy due to their low acidity and mellow flavors that do not take over this delicate soup. Here are some more recommendations to pair with your next batch of butternut squash soup:

Food and Wine Pairing-From Vino 101, this post list several wine and soup options, including butternut squash.
Vino 101 recommends:

A high-toned wine with modest to low acidity such as:
Or a wine with high-toned fruit aromas, like honey, honeysuckle, chamomile, and white rose petals; all of which complement the starchy low tones of the squash and accent the spice fragrances, without taking over center stage.
Impossible Wine and Soup Pairings-Dr. Vino asked his readers "What wine would you pair with a Butternut Squash soup. Here are some recommendations:
WinedIn-Butternut Squash Soup-Quite the user-friendly site, WinedIn allows you to select the soup you are making (or food item) and instantly a listing of wines appears. For butternut squash they recommend:
Pairing Tips for Thanksgiving-Although the article from the SF Gate is about Thanksgiving and what wines to bring, it also covers the butternut in question. They suggest one with a "spicy character."
All About Butternut-I learned some interesting things about butternut squash on this blog, like how it has been enjoyed since 5500BC!, as well as what wine it should be paired with.
What wines would you suggest to pair with a Butternut Squash Soup?
Seriously Soupy Serena

Thursday, February 18, 2010

Soup Recipe Exchange

This week, like most weeks did not fail in the discovery of new and exciting soups. I easily located my standard three favorites, but as I continued to search I couldn't stop linking (and drooling) over the uniquely crafted recipes from some very creative bloggers and chefs out there. This list would actually have a lot more soups, but I had to stop myself and I wanted you to be to take it all in and hopefully test some out yourself. Here's a listing of this weeks fav's.
  • Carrot-Coconut Soup with Lime- A non-sweet carrot soup, this carrot-coconut combination provides a soup that is "creamy, spicy, fruity, and slightly sour." Along with the addition of coconut milk, this soup created by Seitan is My Mother features quite the interesting blend of flavors that I can't wait to test out myself.
  • Beef Brisket Vegetable Soup-This recipe, created by the W.H.O.L.E Gang features a traditional soupy that actually is casein-free, dairy-free, egg-free, and gluten-free. The soup can also be varied up a bit by using chicken, turkey, or pork instead of beef-making this recipe a simply and easy take on a classic.
  • Tuscan Bread Soup-Tomatoes, stale bread, and various spices and presto you have bread soup. Ok, so there is more to this soup that just that, but those are the main components that Martha from Soup and Bread use to create this soupy. It can also be topped with mussels like this one on the kitch or even with smoked pork, prosciutto rind, or of course simply left as is.
  • Broccoli Argula Soup- Broccoli with a touch of cirtus and some spices was the inspiration for this broccoli argula soup by Joy the Baker.  No cream was used, just the simplicity of the broccoli enhanced with onions, garlic, cumin, and soup stock-as Joy mentions is also filling.
  • Cream of Lentil Soup-One of my fav's, lentil soup never fails, but it's also key to remember that you don't always have to make a traditional lentil soup the same way every time. This creamy variety created by Food for a Hungry Soul uses whipping cream, spinach, and curry that as FFAHS stated  made the soup for her with its "perfect amount, spicy, aromatic, warm but not overpowering."
  • 5 ingredients. 10 minutes. 5 meals.Warming Soups-For some people soup is not a meal, its well, a soup. This is of course is true but it can provide enough sustenance to be a meal and with these five meal-soups from Zen Family Habits its hard to doubt its filling potential. Zen family includes a pea and pasta soup with bacon, gently spiced lentil soup, zucchini (courgette) soup, chicken and couscous soup,and a hot prawn (shrimp) soup that certainly seems filling to me.
  • Creamy Eggplant Soup- I love eggplant and have actually thinking about ways to turn in into a soup, but low-and-behold The Green Prophet bet me to it. This recipe blends veggie stock with various herbs and cream to create a Middle-Eastern inspired soup that you don't see every day, but one that you should surely try to attempt on your own.

What soups have you tried this week?

Seriously Soupy Serena

Wednesday, February 17, 2010

Chilled Cucumber Yogurt Soup with Dill

 Chilled Cucumber Soup with Dill - Seriously Soupy

I realize the temperatures are reaching the single digits and dropping and that the idea of eating a cold soup is probably the last thing you would want in this weather. But, this little soupy was a carefully calculated ode to the warmer months that hopefully are not as far away as they seem. I also have never really made a chilled soup, except for testing out this edamame one or trying the standard chilled gazpacho soup once or twice.What I discovered was a quick and easy soup with very little preparation and one that used minimal ingredients- resulting in a refreshing and flavorful soup that could also be used as a dip for veggies or as a light pasta sauce. I hope you enjoy it and perhaps it will help you to conjure up thoughts of the warmer months to come.

Chilled Cucumber Soup with Dill
3-4 cups of water
4 cucumbers, skin peeled off and cut into squares
bunch of dill
6oz carton of 0% fat Fage yogurt
1 small yellow onion, chopped up into squares
lemon juice or fresh lemons
lime juice or fresh limes
pinch of sea salt

Add water and the cut up onions to a medium-sized pot and let boil. Peel the skin of the cucumbers and cut into small squares, along with the dill and let boil until the mixture is soft (approximately 15-20 minutes).When soft turn off the flame and let cool for 10 minutes or so. Add the yogurt, lemon, lime, and salt and adjust based on your preference. Mix the soup together with a hand blender and place in the fridge over night. Serve the next day and enjoy!

What chilled soups do you enjoy?
Seriously Soupy Serena

Tuesday, February 16, 2010

Garnishing with Sippets

 Beans in the Cupboard Soup with Sippets

Sippets with Parsley

A sippet, you say. But what exactly is a sippet? I learned a little about sippets or more simply stated as stale bread with herbs from the book "The Soup Bible" about how they can be an alternative to croutons to top off a soup. Generally, sippets are fried with butter and fresh herbs that are versatile on numerous soups for their rich and hearty flavor. The recipe I found used butter and fresh herbs of your choice (I opted for parsley), but you can also use oil and dried herbs-I'm sure whatever option you chose will make your soup extra sipp-tastic.

Recipe derived from "The Soup Bible"
3 slices of day-old bread
4 tablespoons of butter
3 tablespoons of finely-chopped fresh parsley, or cilantro or basil

1. Cut the bread into fingers about 1 inch long.
2. Melt the butter into a large skillet. Toss in the small fingers of bread and fry slowly until golden brown.
3. Add the fresh herbs and stir well to combine. Cook for 1 minute longer, stirring continuously. Strew the sippets on top of the soup and serve.

Soups that work well with sippets
  • Butternut Squash Soup
  • Tomato Soup
  • Pumpkin Soup
  • Split Pea Soup
  • Potato and Leek Soup
  • Minestrone Soup
Have you ever used sippets as a garnish?

Seriously Soupy Serena

Monday, February 15, 2010

Beans in the Cupboard Soup

 Carrot Lentil/Split Pea Soup aka Beans in the Cupboard Soup - Seriously Soupy

Frigid temperatures, snow shoveling, and lunchtime were pretty-much the inspiration for this little soupy. I hadn't planned to create a new recipe, but as I mentioned those aforementioned situations occurred, and really all that I could think of to cure these ails was with a soup. Assessing the inventory in my cupboard, I located some lentils and yellow split peas used in previous soups that were just waiting to be used again, and a pound of carrots in my fridge that I decided would be the base. I then decided to add onions, parsnips, garlic and various seasonings and instantly a soup was created without having to spend any additional money or even having to think that much about what I was creating.Who knows-- you may have these ingredients in your cupboard and be on your way to a delicious and savory soup in no time.

Carrot Lentil/Split Pea Soup
4-5 cups of water, may need more as soup cooks
1/2 bag of dry lentils
1/2 bag of yellow split peas
1 yellow onion, chopped up into squares
1/2 clove of garlic, finely chopped up 
1 chive, chopped up into squares
1 bag of baby carrots
2 parsnips
small bunch of fresh parsley
small bunch of fresh dill
1 teaspoon of curry, adjust based on your preference
1 teaspoon of ginger, adjust based on your preference
pinch of sea salt
pinch pepper

If you have time, placed dry beans in a small bowl in water for two-three hours before prep of the soup. When ready to cook, add water to a pot. When slightly boiled, add the onions, chives,parsley, dill, and garlic. Start boiling another pot (medium-sized) of water for the carrots and one parsnip. In the large pot, add the beans and the other parsnip and cover. After 20 minutes the carrot/parsnip mixture should be done. Drain the water and mash the mixture (I used a fork and then a hand blender). Add this to the bean pot, along with the seasonings (curry, ginger, salt, and pepper) and let cook for another 45-minutes or so, adding additional seasonings or water if you think the soup needs it. Turn off the flame and enjoy!

What have you found in your cupboard that you turned into a soup?

Seriously Soupy Serena

Wednesday, February 10, 2010

Soup Recipe Exchange

Whoa, baby it is cold out there! We all go into hibernation mode a bit during these rough months, but that doesn't mean we have to pass the months inside eating the same old soups. Mix things up a bit with these unique recipes to stay warm this winter:
  • Miso Soup with Butternut Squash, Poached Eggs and Spinach-As part of a challenge to create her own miso soup, La Fuji Mama and several other bloggers made their own takes on this Japanese staple. La Fuji Mama variation was created by using what she had on-hand such as with butternut squash, along with eggs from Eggland's best as part of the Foodbuzz Tastemaker Program, and baby spinach. The recipe also includes a link to make dashi or a basic homemade Japanese sea salt stock that is fish-based, but according to La Fuji Mama"doesn't taste fishy" and only takes 20 minutes to prep!
  • Oxtail Farro Soup-I never meet an oxtail that I didn't like. Ok, that's a lie. I never tried oxtail, nor do I actually know what it tastes like, but after reading this recipe on Just Making Noise I am now inclined to give it a try. She used oxtail, farro, red wine, along with various spices to create this unique slow-cooked soup (takes about 24 hours to prep before it is ready), but this is part of the process and one that her daughters loved and slurped right up!
  • Trendy Bean Soup- The title alone caught me, but then reading the recipe from Kitchen Therapy this trendy bean soup covers 10, count them, 10 food trends!- all of which focus on healthy living and eating. Using beans in her garden, the post focuses on a "how to cook" beans section and a general idea of what to include in a bean-based soup. I really enjoyed reading this tutorial post as it reiterated the idea that you can adjust soup recipes or tweak concepts as you go. Great concept for newbie and novice soup lovers to try something new, or maybe just a little different.

P.S. Do you have a soup that you would like to be linked on Seriously Soupy? Please e-mail me your soup recipe or link to seriouslysoupy@gmail.com for consideration.

Seriously Soupy Serena

Chicken Orzo Soup with Spinach

Chicken Orzo Soup with Spinach

Being sick is no fun and that is a very mild way to put it. Even though Seriously Soupy and the Seriously Soupy household obviously gets a good dosing of soup and healthy eats (in general) that doesn't mean ugly viruses can't rear their head into our lives, and this was certaintly the case this week. This ugly virus was so bad that I literally couldn't sit up-leaving me unable to post on my beloved blog. Today, things are MUCH better and this is mainly due to actually getting rest, drinking tons of liquids, and of course downing soup, specifically chicken orzo soup. Although the first couple of days, eating was nearly impossible, as I got better and my appetite slowly came back the only soup that I craved was a classic chicken-noodle type of a soup that was light, provided some sustenance, and simple enough to prep in my weakened state. I decided to use orzo instead of noodles and added in some spinach, zucchini, and mushrooms for a much-needed veggie boast. Pretty simple and nothing too inventive, but a soup I needed and one that I am sure glad to have now that there is an impending blizzard over here in NYC.

Chicken Orzo Soup with Spinach
water, enough to cover chicken
1 whole chicken
2-3 carrots, cut up length wise
2 parsnips, chopped up
1 zucchini, chopped up
1 cup of orzo
1 chive, chopped up
Handful of mushrooms, chopped up
Bunch of dill, tied together with white thread
Bunch of parsley, tied together with white thread
1 yellow onion, chopped up into small squares
handful of spinach
pinch of sea salt, adding and tasting as you go
White string or thread

Add water to the pot and let boil on a low flame. Chop up the onion and chives and tie the the parsley and dill together with white string and place these items into the pot. When the water starts boiling add the chicken, parsnips, and carrots and allow the broth to cook for two-three hours, checking on it periodically adding salt as you go. After that time, chop up the mushrooms and zucchini and add this to the pot. Let cook for another 30 minutes and add more water to a another pot for the orzo. Let boil and add the orzo. This is a really quick cooking process (about 10 minutes) and then grab a bunch of fresh spinach (wash first) and place it in a soup bowl along with a scoop of cooked orzo. Turn off the soup pot, test your broth, add salt (if necessary), and the pour it into your bowl. The spinach will wilt due to the heat and your soup is ready to go. Enjoy!

What soups get you through the cold or the inevitable winter months?
Seriously Soupy Serena

Friday, February 5, 2010

Twice Baked Sweet Potato/Three Potato Super Bowl Soup

In case you didn't know its super bowl time—friends, screaming, football, and tons of food and then some more food. Since you are most likely going to chow down on some greasy and heavy eats, why not start out the night with one of these soup's or the latest Seriously Soupy creation—Twice Baked Sweet Potato/Three Potato Super Bowl Soup? Quite the mouthful and maybe not the most creative title for this soup, but that is exactly what it is—a baked sweet potato and two other potatoes (russet and red) in a soup. The baked sweet potato is then added to the soup mixture, blended together, where the new soup mixture is scooped into the shell of the sweet potato and baked again and volia the Twice Baked Sweet Potato/Three Potato Super Bowl Soup was born. Did I lose you with that description? I hope not cause it's really not as involved as it sounds and not even that difficult to prep. What results is a thick and creamy soup that is housed in the skin of the sweet potato, making it a smaller soup portion then a standard bowl. But, I think this size is an appropriate way to start the night, since I'm sure soup is not all that you are going to be eating this super bowl.

3-4 cups of water
2 large sweet potatoes (adjust depending on your guests/family size)
3 medium-sized russet potatoes
3 medium-sized red potatoes
1 yellow onion, chopped up
1 sprig of fresh dill, pulled apart and cut up
1/2 cup of shredded cheddar cheese
1/4 cup of heavy cream
pinch of sea salt
pinch of black peppercorn
pinch of garlic salt
pinch of cinnamon
sour cream for garnish

Pre-heat the oven to 350 degrees. After 10 minutes, place the sweet potatoes in the oven and let cook for 1-2 hours (depending on the size). While that is cooking (start 30-45 minutes before sweet potatoes will be done), add water to a pot and turn on the flame to a medium heat. Cut up the onions and dill and add to the pot. Cut up the potatoes into small squares, along with the skins and add them to the pot. Add salt, pepper, cinnamon, and garlic salt and cover. Let cook for 15-20 minutes. Add the heavy cream and cheese (optional) to the mixture. Check to make sure that the potatoes are soft. If soft, turn off the flame and check on the sweet potatoes. If also done, turn off the oven and gently open up the sweet potato with a knife. Scoop out the potato part, leaving a thin base of potatoes in the shell and add the sweet potatoes to the soup mixture. Blend together (I used a hand blender) until smooth. I also ended up adding another cup of water (the mixture was really thick!) and then scoop some soup into the skins of the sweet potato and re-bake for another 15 minutes until the soup is golden brown. Remove from oven and top the soup with cheese, sour cream, or bacon, depending on your preference.

What soups are on your menu for the super bowl?
Seriously Soupy Serena

Thursday, February 4, 2010

Soup Recipe Exchange

As I have mentioned, I am in awe of the some amazing soupy creations out there, and although I already shared a listing of soups with you this week, I thought these bloggers and writers created some unique soupy concepts that I would love to test out and that you soupy people might also be interested in. Here are some of my favorites from this week:
  • Green Heirloom Tomato and Celeriac Soup-A gorgeous soup created by Cannelle et Vanille that uses fresh heirloom tomatoes, celery root, potatoes, and carrots for her son who requests a "soup and sandwich" every day. Since Cannelle is in Florida most of us can't get these type of tomatoes, but once this frost melts I will be sure to test this out. Also, check out her site for the pictures-amazing!
  • Sauerkraut Cabbage Roll Soup- This creation by Closet Cooking utilizes ground beef, brown rice, various spices, and fermented cabbage aka sauerkraut soup. Modified from It's All Gouda, this recipe is a filing stew (more water can be added to make it more soupy) that as Closet Cooking stated was like "eating stuffed cabbage rolls in soup form." Sounds pretty darn great to me!
  • Smokey Gulasch Soup-A soup from Anne's Food-a Swedish blogger, this smokey gulasch reminds me of meal that is essential to winter. Complete with beef, carrots, potatoes, and various spices (caraway, paprika, bell peppers, etc) the soup takes about two hours to prepare and cook and can even be topped off with Anne's homemade aioli. Also, recipe is in the metric system, so those of us (like me) who aren't as well-versed in that measurement you can always check here and here for the appropriate conversion.

P.S. Do you have a soup that you would like to be linked on Seriously Soupy? Please e-mail me your soup recipe or link to seriouslysoupy@gmail.com for consideration.

Wednesday, February 3, 2010

Hummus Soup Recipe

Hummus soup drizzled with tahini and fresh parsley - Seriously Soupy

I love hummus, and really how could you not? Creamy, nutty, and a hearty texture that can be enjoyed as a snack with pita bread, topped on a salad, or even eaten right out of the container-but I don't have to tell you that. So, for this weeks soup I immediately thought of trying to figure out how to turn hummus into a soup. I didn't think this was an innovative idea, just something that I never seen (or tried) before and I was excited to see if this concept would actually work (and of course taste good). I did a little Internet search and yes, it has been done before, but like with most soups just because an idea has been done it doesn't mean you can't make your own. I saw that a lot of the hummus soup recipes used various spices (saffron and coriander), yogurt, or the use of chicken broth. For my hummus soup, I wanted to stick to the taste of hummus in its most natural state as much as possible, which meant using the main components in hummus (chickpeas, garlic, tahini, salt, pepper, and lemon) with a few tweaks (water, dill, and parsley). Ready in no time, this super easy soup was quite delicious or to quote my two-year-old who devoured it "yummy, it's delicious mommy." I'll take that as a success and hopefully you'll think so to. Here's how to make hummus soup:
Chopped garlic for the soup

Hummus Soup
2-4 cups of water
1 large can of organic chickpeas
3-4 tablespoons of Joya sesame tahini
1-2 tablespoons of pre-choppped garlic or 1/2 clove of garlic, chopped
1 whole lemon, cut up and squeezed into the soup or lemon juice
sprig of fresh dill, chopped up (I pulled a handful)
sprig of fresh parsley, chopped up (I pulled a handful)
pinch of curry powder
*pinch of cumin
*pinch of turmeric 
pinch of sea salt and black peppercorn
*amount of seasonings can be adjusted to your taste preferences

Now, that's a new way to have hummus!

Place water and garlic into a medium-sized pot. Chop up the dill and parlsey and add them to the pot, cover, and let boil for 10-15 minutes. Add the chickpeas and tahini and let cook for another 30 minutes. Add the salt, pepper, cumin, curry, and tumeric. Turn off the flame and blend (I used a hand blender). Top off with parsley and a drizzle of tahini for a garnish. Pour into a bowl and enjoy.

P.S. For the complete experience,  I would also recommend a side of whole wheat pita bread. 

Have you tried hummus soup?
Seriously Soupy Serena