2 minute read
In The Kitchen
In The K tchen Broccoli, Cauliflower and Chickpea Soup
By Naomi Nachman
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I call this soup “something from nothing.” It’s a term I use in my house when I create a dish with just the ingredients I find in my pantry, fridge, or freezer. This past week, I felt the chill in the fall air and that spells soup to me. I looked to see what ingredients I had and came up with this winner. The soup was so silky and smooth and packed with flavor. My family was thrilled to come home after a long, chilly day and have this really delicious and easy-to-prepare soup waiting for them.
Ingredients
◦ 2 tablespoons extra virgin olive oil ◦ 1 large onion, diced ◦ 2 zucchinis, chunked ◦ 1 teaspoon kosher salt ◦ 1 large bag frozen broccoli ◦ 1 large bag frozen caulifl ower ◦ 2 cans chickpeas, drained ◦ Water or broth Preparation
1. In a large stockpot, heat oil and add onions to the pot. Sauté for a few minutes until the onions begin to sweat. Add salt.
2. Add both zucchinis and both bags of frozen vegetables and chickpeas.
3. Add water until just under the top of the vegetables (about 2 inches). Adding too much water makes a watery and thin soup.
4. Cover and bring to the boil; then lower and simmer for 1½ hours.
5. Use an immersion blender to blend the soup well and season with salt and pepper to taste before serving.
Naomi Nachman, the owner of The Aussie Gourmet, caters weekly and Shabbat/ Yom Tov meals for families and individuals within The Five Towns and neighboring communities, with a specialty in Pesach catering. Naomi is a contributing editor to this paper and also produces and hosts her own weekly radio show on the Nachum Segal Network stream called “A Table for Two with Naomi Nachman.” Naomi gives cooking presentations for organizations and private groups throughout the New York/New Jersey Metropolitan area. In addition, Naomi has been a guest host on the QVC TV network and has been featured in cookbooks, magazines as well as other media covering topics related to cuisine preparation and personal chefs. To obtain additional recipes, join The Aussie Gourmet on Facebook or visit Naomi’s blog. Naomi can be reached through her website, www.theaussiegourmet.com or at (516) 295-9669.
