Gold Rush Soup & Chickpea Croutons

goldrush1

Wowzers ya’ll! I was seriously astounded by the response from the last post – I had no idea that my “everyday meal” would cause such a stir and ignite so much inspiration! I am thrilled to hear your feedback about the Abundance Bowl and to learn that you are all pretty pumped about healthy, simple meals. Gosh, I should post about that stuff more often. Oh wait! That is exactly what I am going to do today.

So, I have this technique of making soup that takes major shortcuts in the kitchen – I call it “oven soup”. Why? Because most of the work is done in the oven by roasting the main ingredients together, then throwing them into a blender with hot water or broth and spices. Ta-daa! No need to dirty even a single pot! I like this method because it’s really simple and most of the cooking time is completely unattended. All you need to do is prep the veggies, pop them in a hot oven and walk away until everything is ready to blend. I boil water in the kettle and use a high-quality bullion instead of stock more often than not, to keep things even easier.

I have been making this soup for years now. It’s really easy, inexpensive and features two of my all-time favourite foods: butternut squash and turmeric. Roasting the squash, onions and garlic caramelizes their natural sugars, and deepens the flavours substantially – much tastier than just boiling them! The turmeric adds a peppery citrus flavour that goes really well with the herbs, if you decide to use them.

And then there are the Smoky Chickpea Croutons. These make a stupendous snack on their own, but are also delicious atop this golden soup. Got a salad that needs snazzing up? What about an Abundance Bowl? You can toss these on anything. I’d even suggest keeping a jar near your desk or in the car to grab a handful when those afternoon cravings hit. They are a healthy, high-fiber, protein-rich snack that is way better than anything you’d get out of a vending machine.

goldrush4

Turmeric: The Golden Child
Let’s make a New Years resolution together: eat more turmeric! Why? Because this humble little rhizome is a super food with serious superpowers.

Turmeric is a rhizome that comes from the Curcuma longa plant, with brown skin and shockingly bright orange flesh. It’s this pigment that gives curry powder its distinctive hue, and ballpark mustard that famous yellow glow. Curcumin, the primary ingredient in turmeric that is responsible for its golden colour, has important antioxidant, anti-inflammatory, and healing properties. It protects the liver form toxins and congestion, lowers cholesterol, reduces menstrual pain, and even helps soothe an upset tummy by aiding digestion and ridding the system of gas and distention.

Turmeric also speeds up the healing of wounds, both on the inside and out! To make an effective pain killer and cut healer, simply mix one teaspoon of ground turmeric powder with enough ghee, olive oil or coconut oil to make a paste and spread over the cut. Adding grated ginger to the paste will help decrease pain and increase its ability to heal. Turmeric is wonderful on burns as well, which I know from my days working in a professional kitchen! Mix one teaspoon ground turmeric powder with one teaspoon fresh aloe vera gel, apply to the burnt area and keep open to the air. Reapply as needed.

The flavour of turmeric is relatively mild – warm, slightly bitter and peppery with notes of orange and ginger. I find that it is delicious in everything from savoury stews and dressings, to sweet smoothies and raw desserts! Seriously. The fresh root is much more delicious than the dried version, simply because it has more depth and character. Finding fresh turmeric may be difficult however if you do not live near an ethnic market, but the dried powder is widely available. If possible, get your hands on freshly ground turmeric that hasn’t been sitting on your grocery store’s shelf for months on end.

To store fresh turmeric, wrap tightly in plastic wrap and keep for one week in the refrigerator. To store dried turmeric, keep powder in a tightly sealed glass container away from heat and light – not right next to the stove for example. This will preserve the flavour and medicinal qualities, which I know you’re interested in now!

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 goldrush3


Again, I just want to say a big THANK YOU for your positive feedback. Besides eating more turmeric, another one of my New Year’s resolutions is to connect with you, the readers, more often. I really like hearing what you have to say and appreciate your thoughts, advice and inquiries. As soon as this cookbook is written (I hand it in March 1st!!!), I am going to send out my question to you: What do you want to learn about together? So, in the meantime, give that some thought. I look forward to that day very much.

With a golden turmeric embrace,
Sarah B.

164 comments

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  34. Donna

    THIS…must be made this weekend!! Lovely liquid gold here…A quick question…could I possibly roast the squash whole (or split into two halves) and roast it that way with the garlic on top…or along the side? It would save the cutting-into-chunks drama! I also really like the roasted skin of butternut…but perhaps this would alter the smooth/pretty factor of the finished product?…Thank you for cold-weather brilliance in a culinary way.

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  38. Mackenzie

    Yum- just made this sound and I am blown away but how delicious it is. Warm, smoky, and wholesome. Thank you for the wonderful recipe!! As a previous reviewer mentioned it made much more than 4 portions, although I suppose it depends on the size of the butter nut squash.

  39. Jill

    I made this recipe last week. I read that it serves 4 so I doubled the recipe. Wow it made way more than expected. A lot of friends received soup that week. I think you could feed more than 4 with this recipe.

  40. Pingback: Roasted Pumpkin Soup & Chickpea Croutons « La Vita Cucinare: Life Lived to Cook
  41. Zendegy

    I just adore your blog and, though I only found it a few days ago, have already tried a couple of your recipes to much delight.
    I am wondering if you ever use hing (Asafoetida) in cooking with legumes? It has a great, subtle onion/garlic flavor and has the wonderful quality of reducing the gas-inducing effect that beans and such have on some of us.
    Thanks for so freely sharing such wonderfulness with us!!

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  43. powpow

    I made this tonight and it was seriously delicious. I wasn’t so sure about the croutons but they gave the soup a really tasty kick.
    All but my three year old loved it and had thirds. (three year olds are so stupid)

  44. Jackie Cardoso

    Hi Sarah,
    Love love love your recipes and lifestyle enthusiasm!
    I’m looking forward to creating your amazing recipes.
    Thank you for being a “sharer”.

  45. Magda

    I’ve made this twice already! With sweet potatoes instead of squash/pumpkin though as I got a tonne of those delivered with my organic veggie box scheme! Delish!

  46. Jeffrey

    Your post inspired me to hunt down fresh turmeric. It’s color is amazing. I’m so excited to have found it yesterday and learn more about it’s healthful properties. Now onto making your soup. Delicousness.

  47. valentina

    thanks for the cut recipe, I just got a really bad cut on my finger and ran to the computer, remembering reading about that, I was afraid I’d need stitches, but your recipe stopped the bleeding..so far so good. thanks

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  49. Missy

    Oh my goodness, I just made a batch of the smoky roasted chickpeas and can’t stop popping them in my mouth! The spice blend is perfect and I think the coconut oil adds a delicious dimension that I prefer over olive oil. Thank you for this perfect recipe.

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  51. Angela

    Wow, I have never heard of an oven soup…sounds amazing because I dearly love roasted veggies for their rich flavor. Thanks so much for posting this, and I hope you can share more oven soups…broccoli? asparagus? Oh so many lovely flavors!
    Just wanted to give you a tip about storing turmeric. I don’t use plastic wrap or aluminum foil in my home, so I store almost everything in glass jars. When I first started putting the fresh turmeric roots in the jar (I use a small narrow one), I noticed that they quickly became moldy in a week or two. Then I tried just dropping it in the jar without the lid, and now it stays for a month or more before it begins to dry out.

  52. Debbie Hosaflook

    OH MY GOODNESS GRACIOUS!!!!!!! This soup is AMAZING and those chickpea croutons may never make it into the soup. Just took them out of the open and cannot stop popping those delicious little babies in my mouth!!!!! They are soooooo good. If I can stop munching on them to use on the soup, I hope there are some leftover so that I can have them for a snack. And if not, oh well, I will just have to make more :) Thanking God everyday that I found your blog thanks to my amazing friend Elizabeth Duvivier. Hope this little message finds you well and happy!!
    XXOO
    Debbie

  53. Marieke Sanders

    Forgot to mention what I would like to learn together:
    Cooking with a Romertopf.
    All recipes I can find are rather old fashioned and it must be a really healthy way of cooking. So if your style could be combined with that, amazing.
    x.
    Marieke

  54. Marieke Sanders

    Dear Sarah,
    Just finished eating this soup. Purfumy(if that is a word) delicious.The fresh turmeric gives it such a beautifull flavour.
    Last week I also made the abundance bowl. Couldn’t stop eating it a made variations almost every day.
    Please continue these kind of recipes.
    x.
    Marieke

  55. pam smith

    I decided to cut out bread and a friend gave me your life changing bread recipe. I had a chuckle over the name. Well no more! I’m a convert now! Love that I can play with the ingredients and still have an awesome bread. Thank you for sharing your knowledge. And 1 more thing 10 years ago my husband was diagnosed with cancer and told he needed an operation. He decided to go on raw diet which he did for 1 year. He’s still cancer free!!!!!!!

  56. Melanie

    I miss croutons, so these will definitely be something for me to make. Wow, I didn’t know turmeric could do all those things for you; it’s pretty amazing how something so simple could do so much good.

    I’m 18 and just started my own food blog and it’s been a fun challenge. I’m at: aglutenfreelovestory.blogspot.com

  57. Nomvula

    I just made this soup and all I can say is AMAZING!! It was delicious and the croutons were simply delightful.
    Thank you for sharing.
    Good luck with your book. I hope we will be able to get it down here in southern Africa :-)

  58. Simone

    Reading this at the perfect moment. One of our neighbours died the day before yesterday (he was ill) and I was contemplating cooking a nice pan of thick soup for his wife and children. Soup can be so flexible for times like that (you can always heat up a bit more if someone else shows up) and comforting and easy to digest.
    Love the chick pea croutons, definitely going to try that. I had severe anemia last year so I ate a lot of chick peas (and sesame and parsley) to boost my irons (mostly in the form of hummus) they were restored to normal levels surprisingly fast (so food can really heal). This type of soup is also nice with a spoon of musterd and a spoon of honey (if you like).
    Kind regards, have a wonderful day!

  59. Stephanie

    I made this this past weekend and it was delicious! I loved the taste imparted by roasting the squash and the garlic. Yum! (And the croutons were of course very nice, too.) My only small issue was that I managed to splash turmeric on my wall…fortunately the colour in turmeric is not light fast and so it will fade ;)!)

  60. Katy

    Just made this soup & crouton & they are both to die for. My croutons had to be tweaked substituting smoked paprika for Garam Masala, a happy accident. I’ll definitely be making this again, thank you so much x

  61. Dana

    Once again, you’ve nailed it! This is such an excellent recipe Sarah. Made it for dinner last night, just finished eating leftovers for lunch and I froze the rest to enjoy again for a few meals next week. I learn something new about an ingredient everytime I make one of your recipes. I had no idea those little chickpeas had skins. I’ve always just thrown them into the food processor for hummus and never noticed. You make me really appreciate the food that I put into my body. Thank you for that.

  62. Rita

    Dear Sarah,
    Thank you once again for the lovely recipe.
    I’d like to ask a question: in terms of nutritional content, can a bowl of this soup be a meal in itself, or is it just a starter?
    Thank you

  63. Saskia

    Sarah, I LOVE your blog! I’m so happy I found it. Your pictures make me think of poetry and the recipes are ridiculously perfect for my taste.
    The soup is schedulded for tomorrow, and after that I’ll try the Abundance Bowl. I love food from bowls. Smoked Tofu, Veggies, Peanut Sauce is a favorite of mine. Thanks for the recipe (gorgeous pictures, too)!
    Can’t wait to buy your 1st cookbook – XO Saskia

  64. Niki O'Neil

    Beautiful photos as always Sarah! And I have to agree, simply, homemade meals are always the best :) I love your method for making soup, so quick and no hassle! – Niki x

  65. Kathleen

    Hi Sarah! We had a debate whether to cook this yesterday or not given that we are in a bit of a heat wave here in LA and it didn’t seem like a good meal for 80-degrees.But we cooked up the Goldrush soup and chickpea croutons and it was amazing! It goes to show that it’s best to cook what’s in season from the farmer’s market even if the weather has it’s own ideas…thank you!

  66. Cathi

    Thanks for the recipe, I made the soup tonight and it’s delicious. Although I’ve now learned after working with tumeric for the first time that I need to buy some gloves for my kitchen. My one hand is bright yellow and I’m now down a sponge and dishtowel because of the stains! Will eating this raw completely stain your teeth?

  67. Jana

    happy NEW year dear you! and thank you so much for this warming soup, just finished eating it, yumyum:-))) great food for tummy&soul in the winter, and finally I did cook with fresh tumeric! adjusting slow to cold Europe after our escape to the warm French Caribbean…some hand-picked goodness (from over the ocean) is almost ready to be shipped to u…
    PS: big thanks also to the second commenter, Anouk, about how to remove stains from tumeric, while I was washing my Blendamix I got few drops on my white sweater; baking soda did wonders!

  68. Alyssa

    This soup is really good (almost worth the $10 I paid for the squash that went into it!!). I wasn’t a huge fan of the overpowering taste of rosemary…I’ll definitely only use half of the rosemary next time I make it. This is a nice, warm soup to help get me through the winter :) Thanks!

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  71. aasta

    Hello Sarah! Happy New Year and THANK-YOU SO VERY MUCH for your recipes!!! They are inspirational and we often serve them to our guests at our eco-guesthouse here in Portugal……loved the Abundance Bowl!!

  72. Grace @ FoodFitnessFreshAir

    Loving on your abundance bowl idea, and as of lately, fresh turmeric root too. It’s a new find for me, and now I can’t get enough of it. Easy way to spruce up simple meals, like this, which are almost always my favorite for convenience.

  73. Rachel G

    I just made this recipe yesterday… really tasty and easy! I appreciate simple. I’ve made is a goal to cook more meals at home. With my busy schedule, simple is a must! Thanks!

  74. Leticia

    Sarah, lucky me that here where I am fresh turmeric is quite easy. If you can get our hands on fresh turmeric, you should make advantage of it.. If it is not already sprouting, keep it in a closed plastic bag and it might sprout, then just bury the srouts. It will easily grow and you will have a turmeric pland and fresh turmeric roots!

  75. Sophie

    Thanks for this great post! I was wondering if you can eat turmeric when you are pregnant?
    Already looking forward to your next recipe :)

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  77. Lisa

    This was delicious. I haven’t seen many recipes that combine turmeric and fresh herbs, but after tasting this soup I don’t know why not. I actually made your “Best Lentil Salad” recipe for lunch, so it’s been a whole day of yummy healthful eating.

  78. Alfiya

    Thanks a lot, Sarah!
    I found your wonderful blog last week, and fell in love with everything in it: food, pictures, your beautiful writing style, and your personality.
    This weekend I made your life-changing loaf of bread and sweet potatoes fries, all delicious! Next time I’ll try your golden soup, though I make very similar with addition of ginger, jalapenos and coconut milk. And I use a pan and an immersion blender, don’t feel like blending hot stuff in plastic pitcher… Garbanzos are my favorite beans, and I have roasted them before for snacks, but never eaten with soup, though I often put cooked beans in vegetable soup to boost protein.
    Can’t wait to make your Bowl, already bought red cabbage and broccolini, but used up all my sweet potatoes, and, anyway, too much food.
    There are not a lot of people around who is as ‘obsessed’ with healthy vegetarian cooking as I am, so I am very happy that there are women somewhere who do it. Thanks you very much!

  79. shilpa

    This was absolutely delicious!! I had a tiny butternut squash, so added a sweet potato with it and roasted it with ground cumin, ground coriander, turmeric and freshly ground pepper. And then topped it with the chickpea croutons, which is genius by the way! Thanks again, Sarah for such a fabulous recipe!

  80. sinead

    Thanks so much for this gorgeous recipe, I made it this evening and Monday will be easier to get through knowing it’s sitting in my fridge!
    I love your blog. I was thinking it’d be a great idea if you had a spare moment (!) to put together a list of recipes of yours that you think would freeze well?

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  82. Asha

    Thanks for sharing! Looking delicious as always (and perfect for the winter weather). I love baked chickpeas, but have never thought of using them for croutons – Yum!

  83. Amanda

    I’ve been all about the Vitamix soups this winter so you’ve given me great joy with your chickpea crouton recipe! I cannot wait to try those on my next batch of quick soup!

  84. Gretchen @ Two Healthy Kitchens

    Hi Sarah! I’m so glad I found your site! This recipe looks fantastic! So smart to roast the veggies to bring out the delicious flavors. And can we talk about the chickpeas for a minute?? Pretty sure my life was just changed for the better! I cannot wait to try!!! Pinning! :)

  85. Judith de Haan

    Well, that was pretty amazing. I made it with spaghetti squash (it was all I happened to have in my pantry) and it was wonderful. I would leave out the rosemary (the dried stuff, anyway) because it left a slightly bitter aftertaste.

    Once I added the roasted nuts (soy, cranberries, pepitas) (didn’t have any chickpeas) it was terrific! Didn’t notice the bitterness at all.

    I love your blog, your recipes, your style! Thanks for the amazing dishes! You make me look so clever! *grin*

  86. Katrien

    Yummy!! Thank you very much for sharing :) Do you have any recommendations for pots and pans? I noticed you used a beautiful pot with your quinoa video but I haven’t seen anything similar around.
    Cheers from Australia!
    x

  87. Sophie

    This looks sooo good! I have been making roasted chickpeas as a snack for a while now, so I am very accustomed to their unequivocal deliciousness. I love the addition of smoked paprika to them, though! As soon as I can get my hands on some, that will be the first thing I make!
    And I can’t even begin to verbalize how much I love turmeric! (I love to put 1/2 teaspoon of turmeric in coconut milk and then cook rice in it.) Unfortunately, I don’t have access to fresh turmeric… :( It looks so lovely! But I can still make the soup with dry, because I know it will still be tasty and satisfying.
    As always, your blog is an absolute delight!

    xoxo

    Sophie

  88. Adam Durand

    Hi Sarah. I am a new reader of you blog. I really appreciate the amount of work you put into your aesthetic and more importantly, recipes. This soups looks perfect right about not here in Seattle. I will be making it this weekend! Thanks for the inspiration, I look forward to spending some time in your archives!

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  90. Sarah Fox

    Thank you so much Sarah,
    I love your two most recent recipes. As a student who wants to make delicious healthy meals but is very restricted by budget and access to fancy tools, I love simple recipes. Much love to you and your family.

  91. Nicky

    Thanks Sarah – sounds delicious and love the addition of the croutons recipe for a different healthy snack. I’ve had turmeric in porridge before, combined with mixed fresh fruit and seeds. It was so warming and delicious. Thanks for further inspiration!

  92. shannon lockwood

    sarah-
    i just discovered your blog and have eaten that winter abundance bowl for a week now! love it so much-
    i bought i large jar of cold pressed coconut oil to substitute for all the olive oil i usually use in cooking-this morning i used it on the butternut squash for this soup and my whole kitchen was filled with smoky steam. maybe i used too much? is that typical of coconut oil? i’m just wondering if i bought the wrong kind. luckily it is not so cold this morning because we had to open up all the windows to get rid of the fog. i’m still looking forward to the soup-the chickpeas are cooking now!
    thanks again for your beautiful blog-any insight into my problem would be appreciated.

  93. Debbie Hosaflook

    Sarah,
    This soup is on today’s menu for lunch here at my house in Virginia on a cold, rainy winter’s day. Sure to warm the hearts and bones of my family!!!!! Finding your blog has been a wonderful discovery. I have been sharing your recipes with one of my son’s who is 20 and living on his own for the first time and is determined to cook real meals for himself and his roommates on a daily basis rather than resorting to fast food or processed food. Thank you for making delicious, healthy recipes that are easy to make and have ingredients that are readily available.
    I cannot wait for your cookbook to come out and know it will end up being one of those cookbooks where the binding will be broken in quickly and the pages splattered with food particles from cooking. My favorite kind of cookbook.
    Have a beautiful weekend.
    Much love from the States.
    Debbie

  94. stefanie

    Hi Sarah, now it is a year ago i have found your blog. Your texts gave me the impulse to eat healthier in a different way. I started in 2013 with “weekly changes” (for example to replace sugar or diary products) So in summer 2013 I decided to be a vegetarian and choose my meals without meals. For me it was never a fight – it was a benefit to learn all this special combination I can made. Unfortunately there are so many restaurant without meatless meals, that astonished me everyday. Now I am a lover of all this plant based possibilities and try to inspire other people with your recipes. Thank your for that. I become a really lover of this kind of food. <3

  95. Margi

    Sarah, I really think you are such an inspiration to many people including me! I love all your recipies and your sharing of nutritional information etc. I am so much more health conscious now. I am really looking forward to your book too!
    Take care
    Margi

  96. Heather R.

    I just made this tonight and it was DELICIOUS!! Plus, I felt amazing afterwards, I could feel the soup’s goodness filling my body.
    Thanks for yet another amazing recipe!

  97. Ketmala Phoumalavong

    I LOVE you Sarah B!!! What an awesome idea to add turmeric to the soup, I bet it tastes divine topped with your smoky chickpeas! I’ll have to give a spin to my own roasted butternut squash soup at home. Turmeric is a little messy to handle but very nice indeed, I have been adding it often to my morning warm lemon water ritual, especially with the cold weather here in Pennsylvania. Thank you and best of luck with the book, I can hardly wait. Will you offer a pre-order option?

  98. Donna A.

    Great soup to serve for this Sunday’s Golden Globe Awards :). Lately I’ve been adding my turmeric to tea, but the medicinal taste can be off-putting. I’d like to just add some to an empty gel cap and swallow it but I’m not sure if I’ll get the same health benefits. If you have any knowledge about this, please share. p.s. looking forward to the book.

  99. Robyn

    This looks great! I might try to use a kabocha squash I’ve got lying around, but then again, I would have to go get chickpeas anyway. Mmmm. I’m excited to use my new Vitamix for this.

  100. Tania

    Hi Sara! Thanks for all the recipes and inspiration! I love to cook chickpeas for a snack since you published the recipe before that is using olive oil. Now I see you prefer coconut oil for cooking, I will give it a try! What’s your opinion on using avocado oil for cooking?

  101. Morgan

    I love turmeric for holistic medicine! I use it monthly as a mask for my face, 1 tbsp ground turmeric and just enough honey and nut milk to make a paste. Be careful though, it’ll dye your skin!

  102. Jacinta

    Thanks Sarah for all the wonderful recipes and information on food. I loved the abundance bowl, as did everyone I shared the recipe with. The sauce goes great with felafel. All easy, no fuss recipes are appreciated!!

  103. Kathleen

    Love this! Sarah, when I did the Whole Food Living week 1 cleanse I cooked up that chickpea recipe that you wrote. Good to know it can go with this awesome soup too! I love turmeric. Making this for dinner. Good luck with finishing your cookbook!

  104. Sally

    Hi Sarah,
    I have been reading your blog for a little while and just can’t wait until I see you cook book. Love the simplicity of your recipes which all look delicious. New Year’s resolution to try new recipes at least 4 times a week!
    Sally

  105. Helen

    Hello Sarah, I’m new to whole foods and found this site and am hooked… Really want to be a whole foodie.. Tried a few recipes loved them, will try this too, loving the simple easy things to start with… Thank you, you look so healthy..

  106. Anne

    Thanks for this inspiring post. I already was a great fan of spiced chickpeas and love the idea of using them as a soup topping. The weather is rather mild here now, but as soon as winter kicks in seriously, this soup will be on the top of my to-make list. Looking forward to your next post and the book of course :-)

  107. Alberthe

    You’re an inspiration! Can’t wait to get my hands on your book when it arrives in Spring. Thanks so much for sharing your wonderful and nourishing (in every way) recipes with us.

  108. Annemieke

    Dead Sarah, you have Managed to change my Cooking ways. My food is as delicious but a lot more healthy, thank you. Love annemieke

  109. RitaMae

    I have never cooked with turmeric. I have only one memory of my mother using it in a relish she had to cook outside because of the overpowering vapors. She said it was the turmeric that caused it. But, I’m up for an adventure, so I will try this.

  110. Rebecca Jane

    Lady you’ve done it again! i love, love, love this recipe- all kinds of sweet, roots awesomeness. I’m on a major turmeric kick right now and what with the delivery of a local squash the other, i am making this over the weekend xxxx Thank you xxxx

  111. Annabel

    I’m rushing out to the local indian market this afternoon to pick up fresh tumeric. Thank you for the bowlful.

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  113. Laura D

    Hi Sarah,
    Could you share a recommendation or at least the brand you use for bullion? I’m sure it’s different in Copenhagen than in the U.S. I use Rapunzel and it’s the best I’ve found for high-quality bullion but I think there’s still room for improvement.
    Thanks!

  114. Lisa

    Hi Sarah,

    You are such an inspirational food blogger and everyone is eagerly awaiting your cookbook. I love that you will be taking the time to ask readers what they want to learn about….. and I just couldn’t wait to blurt out my idea. I am a relatively new mom as well (congratulations to you!), and I think it would be so super amazing if you blogged about your culinary adventures with the little one. We have started solids at our household and we are having so much fun with it. But, with that being said, it can be a confusing and contradicting world of information. So many moms/parents who want their babies to eat the most delicious and nutritious food would be so lucky to have you as a resource. Please consider blogging about the food that you will be serving up for your little one. Do you have any recommendations on resources that you will be using for when it is time to introduce solids? A huge fan!!!! Lisa

  115. marquis @realrawkitchen

    This is a genius method! I don’t know why I’ve never thought of it but it makes sense. And you’re right, roasting veggies brings out an incredible depth of flavor.

    Thanks for sharing :) I love your pictures because I feel like though this is such a simple and easy meal, it looks gourmet and fancy. I can imagine it feeling like a treat even though it really wouldn’t be too much effort at all!

  116. Genevieve Y

    Oh I love the term oven soup! Thank you as always for sharing- I will definitely keep oven soup in mind the next time exams come around and I am busy but hungry!

    Big hugs, Gen

  117. Hilary

    This is AMAZING. I love making soup, but sometimes the time and dirtying the pans seems overwhelming. I am definitely trying this method asap!! Would love to see more soups using this method too! Making this weekend for my Mum :)

    I am eagerly awaiting your cookbook. I usually don’t buy them, but I will be first (or second – after the reader above) in line for yours!

  118. Allison

    Dear Sarah-

    What a beautiful coincidence:) Last night I was writing and I started to think about how I want to spend my new year. I vowed to make at least two simple yet nourishing recipes every day. It led me to whip up a few recipes of my own. I was debating today between a roasted butternut squash soup and a carrot ginger soup, and I went to see if you had ever written up a recipe for a vegetable broth, and this post popped up! And you wrote it today, really how perfect:)

    Now I think I have my answer! Gold Rush soup it is. I was thinking of cooking some quinoa, drizzling that with olive oil and adding some salt and pepper, and eating the soup with that. You really inspire me to make healthy and conscious decisions.

    Love and light to you and yours, Allison

  119. Elizabeth

    I leave the skin on butternut squash when I roast it. It is completely edible, delicious and also a heck of a lot easier.

  120. Ita

    In a web world full of new/nutritious/delicious/raw/natural etc etc food… you communicate with authenticity and generosity! Good luck with the book and continue in the same vein. Thanks for sharing. Love & peace

  121. Emma

    I love your soup-making method! Roasting really does bring out the flavours of veg and it makes a lot of sense just to throw everything in a blender with hot stock.
    I’ve got to make your smoky chickpeas too!

  122. Hanh

    Hi Sarah

    Happy new year to you! Question – could I use sprouted chickpeas to make the croutons? I’ve got a batch currently sprouting and was just going to eat them like that, but this sounds amazzzzing.

    Thanks
    Hanh

  123. Chelsea

    I love this method! I just made a similar soup last night. I’m excited to try yours though. And the chick pea croutons! Yum!
    Ps
    I will be the first one in line to get my hands on your cookbook. You rock ❤️

  124. Nuria

    Hi sarah! I was born and brought up in India and I love turmeric. I put it in almost every dish. Waiting eagerly for your book! Thanks for sharing!

  125. Anouk

    maybe you should have included a warning about the very stubborn staining qualities of turmeric :) but hey, not the end of the world, just wear an apron and try to avoid that the turmeric comes into contact with anything that might stain (almost any material really, so grate directly into the soup). de-stain (e.g. hard plastic): leave to soak overnight in washing soda solution. another great turmeric-discovery: a spicy juice, to kick of the day the right way: carrot / pear (or apple) / lemon / cucumber / fresh turmeric / galangal (or ginger). will punch you right in the face!

  126. Willemien van Egmond

    Oh my Sarah, this looks delicious!! I am definitely going to make this this weekend. Good luck with your book, I’m sure it will be great and can’t wait for it!! THANK YOU for all your inspiration!

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