Saying goodbye to the long, hot days of summer isn’t always easy, but settling into fall with warm comfort foods helps to make the transition more enjoyable. Studies show that comfort foods can improve mood, increase a sense of well-being and decrease loneliness. Soup is the perfect comfort food, and can be made in advance for a quick and easy dinner in the middle of the work week.
For these two fall favorite soups, we’ve used our Himalayan Salting Cube. It is a simple way to add great Himalayan salt flavor to pasta water, stew, soup and chili. Simply hold the rope, dip the ‘cube’ into the pot, and drag in a circle for about 30 seconds. Flash rinse to clean. It adds just the right amount of flavor and is fun to use! We have also used salts from our Vegetable Infused Sea Salt set. This set includes Toasted Onion, Roasted Garlic, and Spanish Rosemary finishing salts and can be used with your favorite meats, chicken, eggs, and soups.
Pumpkin Soup with Roasted Garlic Sea Salt
This soup is thick and creamy, and while it tastes like you’ve spent hours in the kitchen, it is simple to make. Our Roasted Garlic Sea Salt is infused with real slow-roasted garlic, and provides a highly refined take on traditional garlic salt. Use unsalted broth, as the garlic salt and a drag of the salting cube provide the perfect balance of salt to this salty-sweet homemade soup.
- 2 Tablespoons Butter
- 2 Large Yellow Onions Sliced
1/2 teaspoon Salt Cellar Roasted Garlic Sea Salt
- 1 Teaspoon Cinnamon
- 1/2 Teaspoon Nutmeg
- 1/2 Teaspoon Ground Ginger
- 2- 15 Ounce Cans Pumpkin Puree
- 2 Cups Unsalted Chicken Stock
- 2 Cups Water
- 1/2 Cup Heavy Cream
Salt Cellar Himalayan Salting Cube
- Melt the butter in a large pot over medium heat.
- Add the sliced onions to the pan and cook stirring occasionally until caramelized, about 15 minutes.
- Add the roasted garlic sea salt, cinnamon, nutmeg, and ginger to the onions and stir constantly for one minute.
- Add 1/4 Cup of the chicken stock and use a wooden spoon to scrape any browned bits from the bottom of the pan.
- Add the remaining chicken broth and water, and stir to combine, then drag the salting cube in the broth for 30 seconds.
- Add the pumpkin puree.
- Turn heat to low and simmer the soup for 20 minutes.
- Turn the stove off and use a handheld immersion blender to puree the soup, or use a regular blender and puree the soup in 2-3 batches.
- Stir the heavy cream into the soup and serve.
Minestrone with Spanish Rosemary and Toasted onion Sea Salt
We’ve given this delicious classic a twist by using two of our favorite veggie salts. Our Toasted Onion Sea Salt adds a dense onion flavor without being overpowering, and our Rosemary infused Sea Salt is perfectly blended to punch up the flavor of any broth. A swirl of our salting cube adds flavor without over-salting.
- 3 tablespoons olive oil
- 1 cup white onion, minced
- 1/2 zucchini, chopped
- 1/2 Cup frozen Italian green beans
- 1/4 cup celery, chopped
- 4 teaspoons garlic, minced
- 4 cups unsalted vegetable broth
- 1 - 15 ounce can red kidney beans
- 1- 15 ounce can small white beans
- 1- 14 ounce can diced tomatoes
- 1/2 cup carrots julienned or shredded
1/2 teaspoon Salt Cellar Roasted Onion Sea Salt
1/2 teaspoon Salt Cellar Rosemary Sea Salt
- 1/2 teaspoon dried basil
- 3 cups hot water
- 4 cups fresh baby spinach
- 1/4 cup small seashell pasta
- Salt Cellar Salting Cube
- Heat three tablespoons of olive oil over medium heat in a large soup pot.
- Saute onion, zucchini, green beans, celery, and garlic in the oil for 5 minutes or until onions begin to turn translucent.
- Add vegetable broth and water to the pot, and drag the salt cube for 30 seconds.
- Add drained canned beans, tomatoes, carrots, hot salts and spices.
- Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
- Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency. Serve with warm buttered bread.