The New York Times recently ran a recipe for “a simple broth with a mild kick,” full of heart-healthy garlic. The recipe looked like a great vegan alternative to chicken stock, so I decided to give it a try. The recipe is very simple, but a bit time consuming as the broth needs about an hour of simmering time to develop flavor. Aside from being a vegetarian option for preparing soup, this recipe also gives you complete control of the fat and sodium content (no mystery “msg” ingredients here). In total, I used less than 1/2 of a teaspoon of sea salt (a little salt is required to bring out the taste of the broth, as is a small amount of fat from the olive oil).  

The recipe called for a bouquet garni, which is basically herbs tied together with kitchen string and allowed to simmer in a dish to impart flavor. By tying the herbs together, it makes them easier to find and remove before serving. Since the broth already needs to be strained, I skipped that step and just tossed the herbs into the stock pot. Smashing the garlic cloves slightly allows the flavor and healthy benefits to steep into the broth, but do not chop or the broth will be too strong.

Simple Garlic Broth
adapted from the New York Times

5 cups water
2 heads garlic
1 tbsp olive oil
1 fresh bay leaf
2 fresh sage leaves
2-3 sprigs fresh thyme
salt, to taste

Separate garlic cloves and smash each one slightly. Peel garlic cloves and cover with water in a large stock pot. Add olive oil and herbs. Bring to a boil over high heat.

Reduce heat and simmer, covered tightly, for 1 hour. Remove from heat and strain, discarding herbs and garlic. Add salt, about 1/4 or 1/8 of a teaspoon at a time, whisking and tasting between additions.

If not using immediately, allow to cool to room temperature before storing, tightly covered, in the refrigerator for up to 2 days. Yeilds about 1 quart of garlic broth.

Instead of discarding the garlic, consider using in another recipe. The softened cloves will mash into a paste and would be great to mix into mashed potatoes or hummus.

Here is a global twist to an old classic, pairing traditional Asian cuisine flavors with simple ingredients like chicken and pasta. This recipe is from Cooking Light magazine, and makes a great side for a vegetable stir-fry. Please enjoy the next recipe for Soupified.

To prepare lemongrass, peel the outside layer away and discard. Smash the ends (a meat tenderizer works well) to release the oils and infuse the flavor into the stock. You only need to pound lightly and do not break the stalk, as you will need to remove before serving.

Asian Chicken Noodle Soup
adapted from Cooking Light

1 tbsp vegetable oil
1 tbsp minced garlic, 5-6 cloves
1 tbsp grated ginger
2 stalks fresh lemongrass, peeled and smashed
2 cups water
2  (14 oz) cans fat-free, less-sodium chicken broth
1  lb chicken breast,  cut into bite-sized pieces
4  oz  uncooked angel hair pasta
1/2  tsp salt
1/4 tsp crushed red pepper flakes
2 green onions, thinly sliced

Heat oil in a large stock pot over medium-high heat. Add garlic, ginger, and lemongrass; saute 3 minutes. Add water and broth; bring to a boil. Add chicken and pasta; cook 5 minutes or until chicken is done. Remove from heat; stir in remaining ingredients. Let stand 5 minutes. Discard lemongrass.

Here is a Cool New Food Blog to go along with the new Soupified Project: stonesoup, a blog about a lot more than soup. Named after a well known children’s story (click here if you do not know the story), this blog has tons of great recipes as well as a very detailed weights & measurements section.

Check out this awesome recipe for Cumin Paprika Salt:

cumin paprika salt:
2 tbsp ground cumin
2 tbsp smoked sweet paprika
2 tbsp sea salt flakes

This would be great as a spice rub for just about any cut of meat, or try it as seasoning for homemade tortilla chips or sweet potato fries! Add a pinch of cayenne pepper for a spicy kick (about 1/4 tsp of ground red pepper should do it).

Using the Google News search function (from this Econofest post), I found this soup recipe from the Milwaukee Journal Sentinel. A healthy vegetarian recipe, most of the ingredients for this soup are pantry staples and inexpensive produce. In the article, it is suggested that a serving of this soup only costs $1.29 if you already have the spices and olive oil on hand. If you have a perfectly stocked pantry, however, it will cost even less! It seems appropriate to debut the new Soupified project with a budget-friendly recipe to close out Econofest.

Please enjoy this spicy and savory soup offering, chocked full of warmth and goodness. Each serving has plenty of protein as well as tons of veggies, making it a wonderful meal in a bowl.

Gypsy Soup
Milwaukee Journal Sentinel

2 tbsp olive oil
2 sweet yellow onions, diced
3 cloves garlic, minced
2 medium sweet potatoes, peeled and diced
3 ribs celery, chopped
1 cup diced green bell pepper
1 tbsp paprika
1 1/2 tsp ground turmeric
1 1/2 tsp dried basil
1/2 tsp sea salt
1/2 tsp ground cinnamon
dash cayenne pepper (about 1/8 tsp)
1 can (14-16 oz) diced tomatoes, undrained
2 cans (15 oz) chick peas (garbanzo beans), rinsed and drained
2 vegetable bouillon cubes, dissolved in 4 cups water

Heat oil in a large stock pot over medium heat. Add onion, garlic, sweet potato and celery, and saute for 5 minutes, stirring frequently.

Stir in bell pepper and spices. Saute another 3 minutes. Add tomato, chick peas, and vegetable stock. Simmer until vegetables are tender, about 20 minutes. Season to taste with salt and fresh ground black pepper.

Above: Sweet potaoes, celery, garlic, and onions, chopped and ready to become soup.

Above: Paprika, turmeric, dried basil, cinnamon, and a dash of cayenne pepper give the soup its spicy warmth and smokey flavor.

Introducing the newest Special Project to hit Jenn’s Cook Book: Soupified

Now that the weather forecasts include frost, snow, and other nasty things, I bring you a bowl of comfort to warm you from the inside-out. While Jenn’s Cook Book does already have a soup category, it is seriously lacking (4 of the 14 posts are recipe revisions, and almost all of the recipes are over a year old, many with no pictures), so I hope this project will help the fledgling category grow.  

Soup is a wide-reaching food category that includes stews, chowders, and countless other classifications. For this project, I will attempt to include a variety of soups from different global cuisines and cultures, as well as take advantage of seasonal ingredients and introduce a few new flavors.

I’m not the only one with soup on the brain. MyRecipes.com recently finished Your Daily Soup, showcasing 31 fabulous soup recipes during the month of October. Also check out 10 Soups Under 300 Calories, Classic Soups – Ready in a Flash, and How to Make Super Soups from Cooking Light magazine. Still want more? Check out MyRecipes.com enormous archive of Soup Recipes.

Soup is one of those extrordinary foods that can soothe the body and the soul. We turn to soup for comfort during times of illness, inclement weather, and economic hardship. In most cases, soup is remarkably inexpensive. Soup revives ho-hum leftovers and turns everyday ingredients into an surprisingly satisfying meal. Chocked full of vegetables, many soup recipes are healthy, or leave room for adjustments to control calorie, fat, and sodium contents.

As I’ve mentioned before, food is a source of comfort, a product of love, and a means of sustenance. A homemade bowl of soup is all of these things and more. Now that wintry weather it at the front door, I invite you to pull up a chair, grab a spoon and join me for a bowl of piping hot soup.  

Let’s get Soupified!