WASHINGTON (JCHAYWARD.COM) –Katharine Mardirosian, Founder and Owner of 100 Bowls of Soup, a catering and food service company that specializes in fresh, flavorful and healthy soup made from local, seasonal and organic ingredients, stopped by 9News on Friday.
Mardirosian prepared two delicious and nourishing soups, Turkey Broth Soup and Carrot & Fresh Ginger Soup, for the whole family to enjoy.
Located in Vienna, Va., at Maple Avenue Market, 1OO Bowls of Soup, is known for light but satisfying soups that will help cleanse your pallet and soothe your stomach.
See Katharine Mardirosian’s Turkey Soup & Carrot Ginger Soup below.
Turkey Broth Soup
Light yet flavorful this brothy soup provides comfort and nourishment after a big feast.
3 to 4 Quarts Turkey or Chicken Stock*
3 Tablespoon Olive Oil
1 large Onion diced
2 large Carrots sliced
2 Celery Stalks sliced
3 Garlic Cloves minced
1 to 2 Tablespoon Ginger freshly grated
½ tsp Thyme (or several sprigs of fresh thyme)
1 Jalapeno finely diced (optional)
Shredded leftover turkey or chicken (optional)
2 Handfuls of Spinach, Kale or Chard, roughly chopped
8 oz of Noodles (Rice can be substituted)
Salt and Pepper to Taste
Parsley, Cilantro or Scallions for garnish
Heat olive oil in medium stock pot. Add diced onion, carrots and celery and sauté for 10 minutes or so. Add minced garlic, ginger, thyme and hot pepper. Sauté for a few minutes. Add stock and simmer for 10-15 minutes until vegetables are tender. (If adding shredded turkey or chicken, do so now, but be sure to bring pot to a gentle boil for several minutes afterwards, so meat is reheated to the proper temperature.) Add greens, simmer for a minute and then turn off heat. Season with salt and pepper to taste. Garnish with fresh herbs.
* Easy Turkey or Chicken Stock
Carrot & Fresh Ginger Soup (Vegan, Gluten Free)
A thick creamy soup (with no cream!) and the bold flavor of fresh ginger and lemon. Garnish with a swirl of yogurt, cream or goat cheese. Freezes well.
2 Tbsp Olive Oil
1 Onion chopped
2 Celery Stalks sliced
2 Garlic Cloves diced
4 Large Carrots sliced
1 Sweet Potato or Yam sliced
2 to 3 Tbsp Grated Fresh Ginger
2 to 3 Quarts Water
2 Tbsp Lemon Juice
Salt and Pepper to taste
Heat olive oil in a medium stock pot. Add onions, celery, carrots and garlic and cook for 8 to 10 minutes, stirring frequently. Add half of the grated ginger and all the sweet potatoes and cook for 5 minutes. Add water, just enough for vegetables to be floating. Bring to a boil and reduce heat to a simmer. Cover the pot and simmer for another 20 minutes or until vegetables are soft. Turn off heat and add remaining fresh ginger. Puree vegetables in batches with blender (or an immersion stick). Add additional lemon juice, ginger and salt and pepper to taste. Freezes well.
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