January is National Soup Month!

Feeling a chill to your bones? Warm-up with a wonderful bowl of soup!

When you think about it, every culture has a soup of its own; American Senate bean soup and clam chowder, French onion soup and consommé, Eastern European borscht and matzo ball soup, Spanish gazpacho – the list goes on and on. And why not? Soup can be an economical and healthy meal!

In some cultures, soup starts the day, as the Chinese do with congee. And really, isn’t a bowl of oatmeal with milk and fruit a kind of soup?

Soup has long had a reputation as comfort and healing food. Chicken soup has been called Jewish penicillin. And for many of us, tomato soup with a grilled cheese sandwich was a beloved lunch.

 

If you’d like to introduce more soup into your meals, Down To Earth Cuisine can offer new and old favorites to you.

Maybe there’s a winter vegetable you’d like to incorporate as a soup rather than as a side dish. Cauliflower makes a silky purée without any cream! Perhaps there’s a cultural region you want to explore – the Middle East, Asia or South America. Down To Earth Cuisine can introduce you to new tastes and, perhaps, a new favorite!

All of our soups are made from scratch, with quality ingredients. We can help you control any ingredient you want: salt, animal products or allergens. And if you want to be adventurous, we can spice it up!

All of our soups are made from scratch, with quality ingredients. We can help you control any ingredient you want: salt, animal products or allergens. And if you want to be adventurous, we can spice it up!

Broaden your horizons and brighten up these winter days with a wonderful bowl of soup! Here’s a delicious Moroccan soup recipe from America’s Test Kitchen for you to try. It can be vegan!

Moroccan Lentil and Chickpea Soup (Harira)

  • 1/3 cup extra-virgin olive oil
  • 1 large onion, chopped fine
  • 2 celery ribs, chopped fine
  • 5 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons ground coriander
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon red pepper flakes
  • 1/2 cup minced fresh cilantro
  • 1/2 cup minced fresh parsley
  • 4 cups chicken (or vegetable) broth
  • 4 cups of water
  • 1 (15 ounces) can chickpeas, rinsed
  • 1 cup brown lentils, picked over and rinsed
  • 1 (28-ounce) can crushed tomatoes
  • 1/2 cup orzo
  • 4 ounces Swiss chard, stemmed and cut into ½-inch pieces
  • 2 tablespoons lemon juice
  • Salt and pepper
  • Lemon wedges
  • 2 tablespoons lemon juice
  • Salt and pepper
  • Lemon wedges

INSTRUCTIONS

  • 1. Heat oil in large Dutch oven over medium-high heat until shimmering. Add onion and celery and cook, stirring frequently, until translucent and starting to brown, 7 to 8 minutes.
  • 2. Reduce heat to medium, add garlic and ginger, and cook until fragrant, 1 minute. Stir in coriander, paprika, cumin, cinnamon, and pepper flakes and cook for
  • 1 minute. Stir in 1/4 cup cilantro and 1/4 cup parsley and cook for 1 minute.
  • 3. Stir in broth, water, chickpeas, and lentils; increase heat to high and bring to simmer. Reduce heat to medium-low, partially cover, and gently simmer until lentils are just tender about 20 minutes.
  • 4. Stir in tomatoes and pasta and simmer, partially covered, for 7 minutes, stirring occasionally. Stir in chard and continue to cook, partially covered, until pasta
  • is tender, about 5 minutes longer.
  • 5. Off heat, stir in lemon juice, remaining 1/4 cup cilantro, and remaining 1/4 cup parsley.
  • Season with salt and pepper to taste. Serve, passing lemon wedges separately.

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