Goji-Saffron Soup with Sorghum {Giveaway}

Goji-Saffron Soup with Sorghum {Giveaway}

If you have found your perfect smoothie match using our Smoothie Matchmaker game, then you might recognizeJulie Morris. Julie is a superfood chef, although superfood genius might be more accurate. Her specialty is turning the most nutritious foods available into delicious recipes thatare as good for you as they taste. We were delighted to learn that Julie recently launched Superfood Soups, a cookbook dedicated to soups that are as nourishing for the body as they are for the soul. Superfood Soups by Julie Morris This beautiful book is filled with 100 recipes that feature a superfoods like chia, goji berry, tumeric, kale, and many more. The recipes range from Smoky Pumpkin Soup with Candied Seed Clusters, to a wonderfully creativeWatermelon Goji Gazpacho, to a twist on tradition with her Cacao Black Bean Soup,each a new way to enjoy those nutritious ingredients you've heard about, but maybe weren't sure how to use. We've partnered with Julie and Sterling Publishing to bring you a giveaway of Superfood Soups. This giveaway is a little different, though. To enter, visit Julie's Instagram account and look for this picture (below). She is @SuperfoodJuleson Instagram. Follow the instructions on the picture for a chance to win this book. Contest ends 11/7. If you just can't stand waiting, you can find this lovely bookat your favorite book retailer. Look for this picture --> brm_giveaway Goji Saffron Soup with Sorghum from Superfood Soups by Julie Morris // gluten free, vegan

Goji-Saffron Soup with Sorghum

From Superfood Soups by Julie Morris (c) 2016 The slightly sweet-sour flavor of goji berries combine with floral saffron and chewy, protein-rich sorghum in this brothy soup. Makes 7 cups / 4 servings
  • 6 cups Vegetable Broth (low-sodium store-bought variety), divided
  • 1 pinch Saffron
  • 2 Tbsp Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 1 medium Fennel bulb, finely diced
  • 3 cloves Garlic, minced
  • 2 Bay Leaves
  • cup dried Goji Berries
  • 1 cup cooked Sorghum (see box below)
  • 1 cup dry White Wine
  • tsp Sea Salt, or to taste
  • 2 Tbsp minced fresh Parsley, divided
In a small pot, bring 1 cup of the vegetable broth to a simmer. Remove from the heat. Finely crumble the saffron threads by hand (or grind them in a mortar and pestlethe finer theyre ground, the better the flavor), and stir them into the broth. Let the broth sit while you continue to make the soup. In a separate heavy-bottomed large pot, warm the oil over medium heat. Add the onion and fennel, and cook for 5 minutes, stirring occasionally. Mix in the garlic, and cook for a couple of minutes longer to allow the vegetables to lightly caramelize. Stir in the bay leaves, goji berries, and cooked sorghum, and then add the wine, saffron broth, remaining vegetable broth, and teaspoon sea salt. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and cook for 30 minutes. Discard the bay leaves, stir in 1 tablespoon of the parsley, and adjust the salt to taste. Ladle the soup into bowls, and sprinkle the remaining parsley on top. COOKING SORGHUM: Place 1 cup dry sorghum in a medium pot and cover with water, 2 inches above the grain. Bring the water to a boil and then reduce the heat to a simmer and cook for 4575 minutes (time will vary depending on the freshness of the grain, but it usually takes about 1 hour). The grain is cooked through when it is soft but still has a bit of a chew (the consistency is similar to wild rice). Drain off any excess water. 1 cup dry sorghum = 2 cups cooked sorghum
Bob's Red Mill
November 01 2016

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