Never underestimate the power of a great soup. It can bring comfort on a bad day, and can be hearty enough to be a meal on its own. Happy Planet seems to understand what goes into making great soups, and shared their two latest soup flavours with us at The Dirty Apron Cooking School last month. David Robertson and his wife Sara have been offering cooking classes at their school for the past 5 years, and have become very successful at what they do.
We were greeted with tasty Happy Planet coconut pineapple smoothies, and were introduced to the new soups soon after.
- Thai Chicken Soup with organic chicken, green curry, coconut cream, sliced water chestnuts, and chopped baby corn.
- Kawartha Chicken Noodle Soup with organic chicken, orzo, parsley, and thyme.
Their soups are made with high quality ingredients, and the organic free range chicken is supplied by a farm in Ontario. With no added preservatives and using only natural ingredients, these soups are a winner in my books.
That evening, Chef David shared some techniques on how to make good soup stock. For example, to make an easy vegetable stock, you can put veggie stems, onion shells, carrot peels, and mushroom caps in boiling water and simmer for 45 mins. If you don’t have enough vegetable scraps, you can put them in the freezer until you have enough.
Later, we were treated to a 3-course gluten-free dinner at their long-table dining room.
Left: Pomegranate blueberry cocktail; Right: Appetizer: Pressed avocado, shaved apple, golden beet, goat cheese salad
Main course: Thai Chicken Soup
Dessert: Lemon Basil Crepe
Happy Planet soups are sold in thick, resealable packages, and can be found in the refrigerated aisles of most grocery stores and supermarkets around town. If you’re interested in learning new cooking techniques but can’t make it to the Dirty Apron Cooking School, you can pick up a copy of their cookbook at Costco and Chapters Indigo, with sales proceeds going towards funding education for 150 kids in Cambodia.