soup

It may have originated in the Middle East, but once the Persians brought it to India, it was quickly adapted to the Indian palate in spicy, indubitable style…

Time for some hearty vegetable soup! Its thick and creamy consistency provides a comforting antidote to those first chilly days as we move into fall. Simple and easy, you only need one pot to cook enough soup for the whole family and you can even make the most of extra veggies or herbs that you have laying around the house! The  wonderful mix of both richly developed and subtle flavors is what sets this dish apart.

*Serves 4

Ingredients

2 Large Carrots

1 Celery Stalk

1 Small Onion

1 Medium Zucchini

“Sopa de Pollo” translates to Chicken Soup in Spanish. With autumn on the way, I can’t help but think about my Abuelita’s homemade sopa de pollo.

I can’t ever make it quite like hers but I think she would be pretty proud of mine just the same. Occasionally I will tweak this recipe here or there – for example, sometimes I add less rice and more potato while other times I eliminate the potato and use something like a turnip.

Serves 6-8

Ingredients

3-4 Pounds of Chicken Thighs & Legs

3 Sliced Carrots