Ingredients with Measurements:
- 1 cup sorghum grains
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 can chickpeas, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. Rinse the sorghum grains and soak them in water overnight.
2. In a large pot, sauté the chopped onion and minced garlic in olive oil until softened.
3. Drain the soaked sorghum grains and add them to the pot with the sautéed onion and garlic.
4. Add the vegetable broth, diced tomatoes, and chickpeas to the pot.
5. Stir in the ground cumin and smoked paprika.
6. Bring the soup to a boil, then reduce the heat and let it simmer for 45-60 minutes, or until the sorghum grains are tender.
7. Use an immersion blender to blend the soup to a smooth consistency, or leave it chunky if you prefer.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 7g
Carbohydrates: 40g
Protein: 10g
Fiber: 10g
Substitutions for ingredients:
- Sorghum grains can be substituted with barley or brown rice.
- Vegetable broth can be substituted with chicken or beef broth.
- Chickpeas can be substituted with white beans or lentils.
Variations:
- Add diced carrots and celery to the soup for extra flavor and nutrition.
- Use smoked salt instead of regular salt for a smoky flavor.
- Add a dollop of sour cream or Greek yogurt on top of the soup for creaminess.
Tips and tricks:
- Soaking the sorghum grains overnight will help them cook faster and become more tender.
- If you don't have an immersion blender, you can use a regular blender to blend the soup in batches.
- Adjust the seasoning to your taste by adding more or less spices.
Storage instructions:
Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in bowls with a sprig of fresh parsley on top.
Garnishes:
Fresh parsley
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Grilled cheese sandwich
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the sorghum grains are still too hard after cooking for an hour, add more liquid and continue to simmer until tender.
Food safety advice:
- Make sure to soak the sorghum grains overnight to reduce cooking time and ensure they are fully cooked.
- Store leftover soup in the refrigerator and consume within 3 days.
Food history:
Sorol soup is a traditional dish from West Africa, particularly Nigeria. It is made with sorghum grains, which are a staple crop in many African countries. Sorghum is a gluten-free grain that is high in fiber and protein, making it a nutritious addition to any meal.
Flavor profiles:
Sorol soup has a rich and hearty flavor, with a smoky and slightly spicy taste from the cumin and smoked paprika.
Serving suggestions:
Serve the soup as a main dish for lunch or dinner, accompanied by crusty bread and a salad. It is also a great option for a vegan or vegetarian meal.
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Region: Nepalese