Ever since the Superfood Soups cookbook has hit the bookstore shelves, the oohs and ahhs have flooded in from soup fans all around. Like a smile or a hug, soups have that kind of connective, positive, universal quality about them – everyone just KNOWS they’re good. And of course, packing them with superfoods is an exciting way to advantage of the very best foods on that planet!
While there are a vast amount of superfoods that are wonderful to include in your diet overall, my experience is there are a few superfood “groups” that are the most soup-friendly. One of these groups is “super-grains” — ancient grains and pseudo-grains (seeds that act like grains) that are packed with protein, vitamins, minerals, fiber, and many other beneficial micronutrients. My go-to source for these special ingredients as a chef is Bob’s Red Mill, thanks to their wholesome, nothing-added mantra and consistent high quality. And now, I want to hook you up with the WHOLE Superfood Soups super-grain collection in an Instagram giveaway!
PRIZE | One lucky winner will receive a copy of the Superfood Soups cookbook, PLUS all of my favorite Bob’s Red Mill products to make the recipes… including amaranth, arrowroot powder, buckwheat, farro, freekeh, lentils, peas, quinoa, and sorghum!
ENTER | Follow both @SuperfoodJules and @BobsRedMill on Instagram. Tag 3 friends in the comments below the Instagram post about the contest (with the same photo as on this page).
RULES | You can enter as many times as you like (by tagging 3 additional friends in separate comments). Contest closes Nov 7 at midnight PST, and is open to US residents only.
To whet your appetite for just how gorgeous super-grains are, here’s a stunning recipe to try out straight from the pages of Superfood-Soups!
Goji-Saffron Soup with Sorghum
I love the slightly sweet-sour flavor of goji berries combined with floral saffron and chewy, protein-rich sorghum in this brothy soup. Reprinted with permission from Superfood Soups © 2016 by Julie Morris, Sterling Publishing Co., Inc.
Makes 7 cups / 4 servings
6 cups vegetable broth (low-sodium store-bought variety), divided
1 pinch saffron
2 tablespoons olive oil
1 medium yellow onion, finely diced
1 medium fennel bulb, finely diced
3 cloves garlic, minced
2 bay leaves
½ cup dried goji berries
1 cup cooked sorghum*
1 cup dry white wine
½ tsp sea salt, or to taste
2 tablespoons minced fresh parsley, divided use
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 pestle—the finer they’re 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 ½ 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.
*How to cook 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 45–75 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
