Seriously Soupy on Food 2

Garlic Broth and Spring Vegetable Soup - Seriously Soupy

I recently had the pleasure having my Garlic Broth and Spring Vegetable Soup featured on Food 2. In case you missed it, check out the post and some photos of this tasty and healthy homemade soup recipe. Happy Spring!

Passover Soup Ideas

Passover, a Jewish holy day, begins today and there are many interesting soup recipes out there to celebrate this eight-day holiday. I discovered a modern take on the matzo ball soup on Food 2, a cold beet soup, and even a gluten-free version using almond and flax seed meal. I also created a matzo ball soup using three different types of matzo balls - a traditional matzo ball, a beet/dill matzo ball, and a parsnip and sweet potato matzo ball. I hope you enjoy some of these recipes and try one for yourself this Passover.

 

Passover Soup Ideas

 

Passover Soup with Chicken Dumplings - Featured on AllRecipes.com, this soup is made using matzo meal, eggs, and ground chicken to fuse the idea of matzo balls and chicken meatballs into one. Created by Umyum, this simple soup also uses cinnamon, rice, and chicken broth. 

 

Mezzaluna Matzo Sweet Potato Soup - This two-part recipe by Food 2 involves the creation of the mezzaluna matzo with matzo meal, garlic, ginger, chicken fat and various herbs (rosemary and parsley) and the soup part, which is composed of apples, onions, sweet potatoes, sugar, and cumin. I love the interesting combination of flavors and the new way to enjoy both a matzo ball and a sweet potato soup.  

Cold Beet Soup - Image Credit: Baby Boomer Advisor Club

Cold Beet Soup - This cold beet soup or borscht is essentially just beets, lemon juice, onion, and some ice. Not only great for Passover, this soup, created by Baby Boomer Advisor Club, is an exciting recipe to try as the weather gets nicer out.

Matzo Ball Soup with a Traditional Matzo Ball and a Beet/Dill Matzo

Matzo Ball Soup - One of my favorite soup recipes, I wanted to vary the recipe a bit by creating flavored matzo balls. I started by making a rich chicken broth with chicken, carrots, parsnips, onions, dill and parsley where I then created a traditional matzo ball, a matzo ball with beets and dill, and one with sweet potatoes and parsnip. I loved how easy it was to vary and my new favorite, the beet matzo, made for a rich and savory addition to the soup. 

Gluten-Free Matzo Ball Soup - Those of you who have allergies to gluten will love this gluten-free matzoh ball soup that according to What's Cooking (creator of the recipe) "comes closer to capturing the texture than any recipe I have tried." Instead of matzo meal, this recipe uses blanched almond meal, potato starch, flax seed meal, and eggs to create the matzo balls and a combination of chicken fat, dill, white pepper and salt for the broth.

What soups are making for passover?

Seriously Soupy Serena

 

Garbanzo Bean and Roasted Tomato Soup

Garbanzo Bean and Roasted Tomato Soup - Seriously Soupy

I recently had the pleasure to share this garbanzo bean and roasted tomato soup with the readers of Food 2. One of my favorites, hummus soup, was the inspiration for this hearty and delicious winter soup. Using roasted tomatoes, fresh herbs (dill, rosemary, basil, cumin and tumeric) as well as tahini, this soup is great with some pita and lemon juice for a healthy mini-meal.

Garbanzo Bean and Roasted Tomato Soup
Serves 4
Prep Time: 15 mins
Cook Time: 60 mins
Difficulty: Easy

Ingredients:
3-5 cups of water – may need to add more as you go
1 12.5-ounce can of garbanzo beans, drained
3-4 tablespoons of sesame tahini
1 clove of garlic, minced and divided
1/2 yellow onion, peeled and chopped
2-3 heirloom tomatoes, roughly chopped
Drizzle of olive oil, enough to coat the tomatoes
2 bay leaves
Juice of 1 lemon
*Bunch of fresh dill, chopped (about a handful)
*Bunch of fresh rosemary, chopped (about a handful)
*Bunch of fresh basil, chopped (about a handful)
Pinch of curry powder
Pinch of cumin
Pinch of turmeric
1 teaspoon sea salt
1 teaspoon black pepper
* Can also use dried herbs: about 1 teaspoon dried for each tablespoon of fresh
Serving suggestion: Side of Pita Bread

Directions:
1. Pre-heat oven to 350 degrees. Add the water to a medium-sized soup pot or Dutch oven and bring to a boil. Add onions and half of the garlic to the pot and reduce to a simmer.
2. Place tomatoes on a baking sheet. Drizzle with some olive oil and sprinkle with the remaining garlic. Cover with aluminum foil and cook for 30 minutes.
3. Add garbanzo beans to the soup pot, along with the tahini, bay leaves, rosemary, basil, dill, cumin and turmeric, lemon juice, sea salt and pepper. Cover and let cook for 10-15 minutes.
4. Add the tomatoes to the pot and let simmer for another 20 minutes. Remove from heat and, using an immersion or standard blender, blend until smooth. Taste, adding more salt and/or pepper if needed, and serve.