Class: 12-minute Soup

Let’s cook a SOUP together, separately

This online class is for those who want to cook a 12-minute soup WITH me. And you get to choose the ingredients and flavors. Check your pantry and fridge — you might have all you need!

This is my “Go-To Soup.” I am excited to show you this cooking method that I developed because it is fast –just 12 minutes to make, and it is super easy to use any flavor/cuisine, proteins and veggies.


1) At the start of the class, each of us will quickly state which version we will make. See choices, below.

2) Then, I will call out and show each step and you will watch me —and then— I will watch you do the same step.

3) When the soup is done, each of us will bring our soup bowl to the camera to show everyone.

4) We all will share our thoughts, ideas, trials and tribulations.


What soup will you make?

1) Select a cuisine
You will need the condiment, seasoning and garnish:

OPTION #1 — Mexican:

>• Condiment: 1 (14 oz) ready-made salsa

• Seasoning: 1 tsp any dry seasoning blend (fajita, taco, tequila lime, etc)

• Garnish:

  • cilantro or parsley (optional)
  • sour cream or yogurt (optional)
  • tortilla Chips (any brand/style will do) (optional)


OPTION #2 — Asian/Thai:

• Instead of the broth, use an Asian ready-made soup, such as “Cashew Carrot Ginger Soup”

• Seasoning: Trader Joe’s “Asian-style Zesty Peanut Salad Dressing”

  • or THAI Red or Green Curry Paste
  • or any THAI Seasoning blend

• Garnish:

  • cilantro or parsley or basil (optional)
  • coconut cream or yogurt (optional)


OPTION #3 — Indian:

• Instead of the chicken broth, use any type of Indian ready-made soup:

  • “Coconut Curry”
  • “Curried Red Lentil Soup”

• Condiment:

  • Trader Joe’s frozen Channa Masala
  • Trader Joe’s Biryani Sauce
  • Any “Simmer Sauce”

• Garnish:

  • cilantro or parsley (optional)
  • sour cream or yogurt (optional)
  • Naan, or Malabari Paratha (optional)


OPTION #4 — Mediterranean:

• Condiment:

  • 1 (14 oz) ready-made Hummus
  • Mediterranean Style Orzo Pasta Salad

• Seasoning: 1 tsp dried oregano (or a seasoning blend such as “Everything But the Bagel” from Trader Joe’s)

• Garnish:

  • Lemon zest / juice
  • Cilantro or Parsley or Basil (optional)
  • Sour Cream or Yogurt (optional)


2) Select 5 veggies from this list:

• 1 small Onion (any color, I use yellow)

• 1 Bell Pepper (any color, I use red)

• 1 medium Zucchini (green or yellow, I use green)

• 1 cup Baby Carrots (or 2 peeled carrots)

• 1 cup Broccoli Florets

• 1 cup Green Beans

• 1 cup Corn (I use frozen /roasted style)


3) Select a protein:

• 2 Chicken breasts, or 2 thighs (boneless and skinless, raw, thawed)

• 2 uncooked Italian sausages (raw, thawed)

• 1 cup firm tofu

• 1 cup cooked Beans, Lentils


4) Select a broth:

• 1 carton Chicken Broth (4 cups)

• 1 carton Veggie Broth (4 cups)

• 1 carton Bone Broth (4 cups)

• 4 cups water


Prepare for the class

Items needed:

  1. Washed veggies
  2. Bowl (for the washed veggies)
  3. Thawed meat proteins
  4. Olive oil, or other oil  (for sauteing the veggies)
  5. Salt
  6. Soup pot
  7. Ladle
  8. Chef knife
  9. Cutting board (for the produce)
  10. Cutting board (for the raw meat)
    NOTE: I will use the same board: we will cut the veggies first and then cut the raw meat.
  11. Spoons (to serve the hummus, curry paste, salsa, sour cream, etc)

The cameras

Viewing the class

• Viewing me: I will have 2 cameras (2 devices) — one camera will be pointing to me and the other camera will my cell phone pointing to my cutting board and soup pot.

• You can join the class with 2 devices: one camera pointing to you so you can watch my 2 screens. And your other device pointing to your cutting board and this way I can give feedback/comments/directions on what I am seeing.

• Your camera is off: you can disable your video, that’s fine, too.