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Tomato Saffron Mixed Grains Soup

Tomato Saffron Mixed Grains Soup | Gather & Dine

With the cold weather officially here to stay, we’ve transitioned into full-time soup and stew eating mode over here.  This comes as a relief to me since soups and stews have such flexible cooking times and can be so easily prepared in advance.  Now that it’s November, I feel that I should have our after-school routine running smoothly each day, but instead I find myself continuing to struggle with helping the kids with their instrument practice and homework, taking them to various activities, and cooking dinner all within the 4:00-6:00 time frame.  I always feel so good on the days when dinner is done before they even arrive home because it’s one less thing I need to worry about.

I made a double batch of this Tomato Saffron Mixed Grains Soup last week so I could have some to freeze and have a healthy meal easily available when I need to balance out all of the upcoming holiday treats.  I find grain soups so hearty, cozy, and nourishing.  The pleasant hint of saffron in this soup reminds me of the warm flavors of a Spanish paella, but this soup is a lot less time consuming to make.  This recipe is extremely versatile and the spelt, millet, and quinoa can be easily substituted for other whole grains such as farro, wheatberries, or rice.  To keep it gluten-free, use any combination of rice, millet, and quinoa.  Or for simplicity, choose one single grain to work with.  Pre-soaking whole grains such as spelt or wheat berries is recommended to aid with digestion and improve texture.  Soaking for a few hours is optimal, but soaking for even an hour makes a difference.  The soup thickens considerably after it sits for a while, but it can thinned it out with a bit of additional water if desired.

Tomato Saffron Mixed Grains Soup | Gather & Dine Tomato Saffron Mixed Grains Soup | Gather & Dine

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Tomato Saffron Mixed Grains Soup
Serves: 4
 
Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 4 garlic cloves, minced
  • 2 bay leaves
  • 2 teaspoons paprika
  • 1 teaspoon cumin
  • ⅛-1/4 teaspoon saffron
  • 4 cups chicken broth
  • ½ cup spelt, soaked for at least 1 hour and drained
  • ¼ cup millet
  • 3 tablespoons quinoa
  • 1 can (14.5 ounces) crushed tomatoes
  • 1 can (15 ouches) chickpeas, drained and rinsed
  • 1½ teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • chopped parsley for garnish
Instructions
  1. In a large pot, heat the olive oil over medium heat. Add the onion, carrot, celery, and garlic. Add bay leaves, paprika, cumin, saffron, spelt, broth, and 1 cup of water. Bring mixture to a boil. Lower heat and simmer until spelt is tender, about 30 minutes.
  2. Add millet, quinoa, tomatoes, chickpeas, salt, and pepper and continue to simmer until millet and quinoa are cooked and flavors have blended, about 15-20 additional minutes. Discard bay leaves. Season to taste with additional salt and pepper. Sprinkle with a garnish of parsley to serve.
Notes
adapted from Martha Stewart
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Broccoli Cheddar Soup {with Whole Grain Mustard Croutons}

Broccoli Cheddar Soup with Whole Grain Mustard Croutons

It seems like I often order broccoli soup at restaurants thinking that I am going to love it and I often end up disappointed because it’s either too salty, too watery, and/or has mushy, overcooked broccoli rather than fresh, tender broccoli.  This homemade version of broccoli cheddar soup is better than any restaurant broccoli soup that I’ve had.  It’s creamy, hearty, and full of fresh broccoli, carrots, and onions.  I used milk to keep the soup on the lighter side, but the addition of cheddar adds richness and depth.  The whole-grain mustard croutons complement the soup splendidly and add a satisfying crunch with every bite.  Croutons are simple to make at home and are so much healthier and tastier than all of their store-bought counterparts.  It’s also an excellent way to make use of leftover bread.  In addition to boosting the nutritional value, using whole grain bread adds a certain complexity to the flavor that I find missing in white bread croutons.  The quality of the croutons really depends on the quality of bread so use a high quality artisan loaf if you can find it.  I used an ancient grain bread for the croutons here, but I have also used a simple whole wheat loaf in the past with good results.  Making comforting soups like this one is one of my favorite ways of easing into the fall season.

Broccoli Cheddar Soup with Whole Grain Mustard Croutons

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Broccoli Cheddar Soup {with Whole Grain Mustard Croutons}
 
Ingredients
  • 1 tablespoon olive oil
  • ¾ cup chopped onion, about 1 medium onion
  • 1 cup grated carrot, about 2 medium carrots
  • 6 cups small broccoli florets, from 1 large head broccoli
  • 3 cups low-sodium chicken broth
  • ½ teaspoon onion powder
  • ½ teaspoon garlic salt
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 4 tablespoons unsalted butter
  • 4 tablespoons flour
  • 2 cups whole milk
  • 2 cups grated sharp cheddar cheese
Instructions
  1. In a large pot, heat the olive oil over medium heat. Add the onions and saute until onions soften and start to become translucent, about 5-7 minutes. Add the grated carrots and sauté for another 2 minutes. Add the broccoli, chicken broth, onion powder, garlic salt, salt, and pepper. Bring to a boil, reduce heat and simmer on low heat for about 20 minutes, stirring occasionally.
  2. While the vegetables are simmering, melt the butter in a small saucepan. Add the flour and whisk continuously for 1-2 minutes, until mixture starts to turn golden brown. Gradually whisk in the milk and continue to whisk until mixture has thickened, about 5 minutes. Add the cheese and stir until the cheese is melted and mixture is smooth.
  3. Add the cheese mixture to the vegetables and stir until incorporated. If broccoli is not quite tender, continue to cook for another few minutes.
  4. Use an immersion blender to blend soup to desired consistency. Alternatively, transfer soup to a blender to blend soup. Season to taste with additional salt and pepper. Serve with whole grain mustard croutons.
Notes
adapted from Annie's Eats

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Whole Grain Mustard Croutons
 
Ingredients
  • 6 ounces whole grain bread, cut into cubes (about 3 cups)
  • 1½ tablespoons unsalted butter, melted
  • 1½ tablespoons olive oil
  • 1½ tablespoons dijon mustard
  • ¼ teaspoon sea salt
Instructions
  1. Preheat oven to 350.
  2. Spread the bread cubes on a large rimmed baking sheet.
  3. In a small bowl, whisk together the butter, olive oil, dijon mustard, and salt. Drizzle mixture over the bread cubes and toss well to ensure bread cubes are evenly coated.
  4. Bake for 10-15 minutes, until croutons begin to turn golden and crunchy. Halfway through the baking time, gently flip the croutons for even baking.
Notes
adapted from Super Natural Every Day

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Pesto Hominy Minestrone Soup

Pesto Hominy Minestrone Soup|Gather & Dine

With the summer abundance of basil, we try to find as many creative ways of incorporating pesto into our meals as we can.  My kids will usually eat anything if pesto is involved.  They especially love pesto pasta and pesto pizza, but they also happily eat this pesto minestrone loaded with hominy, beans, and lots of fresh vegetables.  I’m including my favorite basil and parsley pesto recipe, but I imagine that this soup would be terrific with any type of pesto.  Basil is the dominant flavor in this pesto, but the small addition of parsley adds brightness to both the color and flavor.

Basil and Parsley Pesto

I often save the rinds from parmesan cheese and freeze them to use in flavoring soups.  This is a perfect soup for using leftover parmesan rinds if you have some.   If you don’t have parmesan rinds, stir in some freshly grated parmesan or pecorino at the very end.  Serve the soup alongside a loaf of crusty bread or on top of a bed of brown rice.

Pesto Hominy Minestrone Soup|Gather & Dine

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Pesto Hominy Minestrone Soup
 
Ingredients
  • 1 tablespoon olive oil
  • 1½ cups diced leeks (white and light green parts only), about 2 leeks
  • 2 teaspoons minced garlic
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon dried oregano
  • ⅛ teaspoon crushed red pepper flakes
  • 2 medium carrots, diced
  • 8 ounces coarsely chopped cabbage, about 3 cups
  • 1 32-ounce can hominy, drained and rinsed
  • 1 15-ounce can red kidney beans, drained and rinsed
  • 1 15-ounce can chickpeas, drained and rinsed
  • 1 28-ounce can diced tomatoes
  • 4 cups low-sodium chicken or vegetable broth
  • 2 tablespoons tomato paste
  • 1-2 parmesan rinds or ¼ cup grated parmesan or pecorino
  • Salt and freshly ground pepper to taste
  • 1 cup pesto
Instructions
  1. In a large pot, heat the olive oil over medium-high heat. Add the leeks and stir with the wooden spoon until leeks are slightly wilted, about 5 minutes. Add the garlic and balsamic vinegar and stir for another minute.
  2. Add the oregano, red pepper flakes, carrots, cabbage, hominy, kidney beans, chickpeas, tomatoes, tomato paste, parmesan rinds (if using), 2½ cups water, and the broth. Bring to a boil. Lower heat and simmer for 30-45 minutes, until vegetables are softened and flavors are melded. Season to taste with salt and pepper. Add a pinch of sugar if you feel you need to balance the acidity of the tomatoes. Stir in the grated parmesan cheese, if using.
  3. Serve with a dollop of pesto on top and mix well to incorporate.
Notes
adapted from Whole Grains Every Day Every Way

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Basil and Parsley Pesto
 
Ingredients
  • 1 cup tightly packed fresh basil leaves
  • ½-3/4 cup freshly grated Parmesan
  • ½ cup olive oil
  • ⅓ cup pine puts
  • ⅓ cup fresh parsley
  • 3-5 cloves garlic
  • ½-3/4 teaspoon salt
Instructions
  1. Place all ingredients in a blender or food processor and process until desired consistency.

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