Rach teaches ABC News' Chief Meteorologist Ginger Zee how to make an easy and healthy soup, perfect for feeding Ginger's family on a weeknight.
"We have a little segment throughout the season where we call cooking at the top of the show 'Food For Thought,' and we think about different diets," Rachael explains.
- 2 tablespoons extra-virgin olive oil (EVOO)
- 3 carrots, chopped
- 2 ribs celery with leafy tops, chopped
- 1 onion, chopped
- 1 leek, chopped
- 4 large cloves garlic, grated or chopped
- Salt and pepper
- 1 fresh bay leaf
- 1 teaspoon ground coriander, ⅓ palmful
- 1 teaspoon ground cumin, ⅓ palmful
- 1 teaspoon ground turmeric, or 1 inch freshly grated
- 1 teaspoon ground ginger, or 1 inch freshly grated
- Two 14-ounce cans chickpeas, drained and one pureed in a food processor
- 2 quarts vegetable stock
- 1 bunch chard, stemmed and coarsely chopped
- 8 ounces wide egg noodles
- 1 lemon, juiced
- 1 cup chopped fresh herbs, such as chives, dill and parsley or cilantro
Heat a soup pot over medium-high heat with oil, 2 turns of the pan, add carrots, celery, onions, leeks and garlic (Rach uses her multi-grater to grate the garlic directly into the pot), season with salt and pepper, bay, cumin, coriander, turmeric, and ginger, sweat for 8 to 10 minutes, half covered and stirring often. Add chickpeas and stock, bring to boil, wilt in chard, cook noodles*, add lemon juice to serve and garnish with chives, dill and parsley or cilantro.
*Rach's Tip: Cook the egg noodles separately and drizzle with oil if not serving the whole pot of soup immediately.