I am by no means an expert cook. When we moved to Egypt, I packed up my most beloved cookbook, "The Mennonite Treasury" and exchanged my vast cookbook collection with my sister for her copy of, "Extending the Table". ``Extending the Table", is a cookbook with recipes from around the world that utilize minimal ingredients to make flavorful and delicious meals.
While I seldom cook with a recipe with great success, I never really delved into the world of soup. Perhaps in the back of my mind, making soup was a challenging activity and not something that I was interested in looking into. In the past I tried to make some soups and every time they were a miserable failure. So, every time I went to the grocery store, there was always a can of soup or two in my cart.
Then I moved to Egypt. The idea of a can of soup does exist here. But, the cost is ridiculous because all the soup is imported. Sure, I could go to the store and pick up a can of tomato soup, but I will not pay almost $4 for it. That is just ridiculous. So, for the first couple months, we did not eat soup. The one time I did try and create a chicken noodle soup for the kiddos, it turned into a huge glob of unappetizing food. I ate it because I cannot waste that much food, but, no one else did, and I did not blame them.
But, I have been very experimental here in Egypt. Although I only cook Egyptian meals occasionally, I do try and use the ingredients that Egyptians use most. Beans, lentils, rice and fresh veggies. Some days are more successful than others, and, occasionally the kids look at the food and push it away, but, they are developing more diverse palates. Especially Princess; Dimples still only eats what he likes. It is a challenge in and of itself.
But, a couple months ago I discovered some soup recipes that seemed simple enough to make. Low and behold, I discovered how simple it is to make soup! Chop up your veggies, throw in some broth and tada! You have soup. Plus, Princess loves to help chop up the veggies and toss them in the pot. With her new found desire to be a "cook" when she gets big, I am in no way going to discourage her. Plus, since she has been helping prepare the food, she has been more interested in eating it. (This was a key hint I got from Guy Fieri on his Food Network show, "Guy's Big Bite"...and yes, I do get Food Network here in Egypt. In High Def no less!)
In the past couple months, I have experimented with multiple different recipes, changing them as I see fit. All of them taste better than anything out of a can, and, is substantially healthier than anything in a can.
The other things that boggles my mind is the amount of North American recipes that call for
"can of _____ soup". I understand that in the North American culture there is not much "time" to make your soup from scratch for a recipe that calls for the soup...but, it can be made the day before! And, it is so easy! I have to admit that many of my go to recipes from the past included these soups. But, now, knowing the simplicity of soup, it will be bypassed for sure!
The health benefits of soup are incredible and such an easy way to get your veggies in for the day. So, give soup a try. Any veggie can become a base for a soup! It is a gloriously healthy lunch for our family. Here are is our favorite...
Venezuelan Pumpkin Soup
1 tbsp margarine
2 cloves garlic
1/8 cup chopped onion
Melt the butter and sautee the onion and garlic until translucent.
Add 2 cups chicken or vegetable broth
Add 5 cups cubed pumpkin. Simmer for 15-20 minutes or until pumpkin is easily mashed with a fork. Move to a blender or food processor to puree. Add milk or more water to desired consistency.
While I seldom cook with a recipe with great success, I never really delved into the world of soup. Perhaps in the back of my mind, making soup was a challenging activity and not something that I was interested in looking into. In the past I tried to make some soups and every time they were a miserable failure. So, every time I went to the grocery store, there was always a can of soup or two in my cart.
Then I moved to Egypt. The idea of a can of soup does exist here. But, the cost is ridiculous because all the soup is imported. Sure, I could go to the store and pick up a can of tomato soup, but I will not pay almost $4 for it. That is just ridiculous. So, for the first couple months, we did not eat soup. The one time I did try and create a chicken noodle soup for the kiddos, it turned into a huge glob of unappetizing food. I ate it because I cannot waste that much food, but, no one else did, and I did not blame them.
But, I have been very experimental here in Egypt. Although I only cook Egyptian meals occasionally, I do try and use the ingredients that Egyptians use most. Beans, lentils, rice and fresh veggies. Some days are more successful than others, and, occasionally the kids look at the food and push it away, but, they are developing more diverse palates. Especially Princess; Dimples still only eats what he likes. It is a challenge in and of itself.
But, a couple months ago I discovered some soup recipes that seemed simple enough to make. Low and behold, I discovered how simple it is to make soup! Chop up your veggies, throw in some broth and tada! You have soup. Plus, Princess loves to help chop up the veggies and toss them in the pot. With her new found desire to be a "cook" when she gets big, I am in no way going to discourage her. Plus, since she has been helping prepare the food, she has been more interested in eating it. (This was a key hint I got from Guy Fieri on his Food Network show, "Guy's Big Bite"...and yes, I do get Food Network here in Egypt. In High Def no less!)
In the past couple months, I have experimented with multiple different recipes, changing them as I see fit. All of them taste better than anything out of a can, and, is substantially healthier than anything in a can.
The other things that boggles my mind is the amount of North American recipes that call for
"can of _____ soup". I understand that in the North American culture there is not much "time" to make your soup from scratch for a recipe that calls for the soup...but, it can be made the day before! And, it is so easy! I have to admit that many of my go to recipes from the past included these soups. But, now, knowing the simplicity of soup, it will be bypassed for sure!
The health benefits of soup are incredible and such an easy way to get your veggies in for the day. So, give soup a try. Any veggie can become a base for a soup! It is a gloriously healthy lunch for our family. Here are is our favorite...
Venezuelan Pumpkin Soup
1 tbsp margarine
2 cloves garlic
1/8 cup chopped onion
Melt the butter and sautee the onion and garlic until translucent.
Add 2 cups chicken or vegetable broth
Add 5 cups cubed pumpkin. Simmer for 15-20 minutes or until pumpkin is easily mashed with a fork. Move to a blender or food processor to puree. Add milk or more water to desired consistency.
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