This is a sponsored post written by me on behalf of Campbell’s® Everyday Gourmet soups. All opinions are 100% mine.
Confession time. Sometimes I don’t make my soup from scratch. (Also, I have a shameful love for McMuffins, I don’t always wear matching socks, and I am probably the only person over 10 in my neighbourhood who still plays Pokemon Go.)
Obviously, homemade soup is the way to go when you have the time, but sometimes all heck breaks loose at work and I just need something warm and comforting for dinner with minimal effort.
For those days, I like to keep a couple of cartons of Campbell’s Everyday Gourmet soups in the pantry. They’re premium soups made with no artificial colours or flavours, and great flavour combinations like Thai Tomato Coconut, Sweet Potato Tomatillo, or Roasted Potato and Leek.
The trick to elevating soup from a carton to an “Everyday Gourmet” meal is to add a complementary topping – a swirl of yogurt, a scattering of fresh herbs, a dash of crispy bacon bits, or in this case, a sprinkling of savoury granola. Yep, you heard me right… savoury granola. We’re talking about a crunchy, nutty blend of oats, almonds and coconut tossed with curry powder for a flavour that’s reminiscent of an Indian snack mix.
It’s a perfect pairing for the subtle sweetness of the Golden Butternut Squash soup, especially if you add a swirl of plain yogurt. (And if you’re not in the mood, it’s also pretty great sprinkled on salads or just eaten straight up as a snack.)
And best of all, the granola can be prepared weeks in advance and then stored in an airtight jar in the pantry… because you never know when you’re going to have the kind of day that requires you to break open the emergency soup.
So, how do you top your soup? Visit Elevate Your Everyday to discover what soup and garnish best suit your personality and receive a coupon for $1.00 off your next purchase, available for download until July 31, 2017.
If you’re located in Toronto, you can also sample Campbell’s® Everyday Gourmet soups and personalize them with your own garnishes at the following events:
- National Home Show – March 10th – 19th
- Scarborough Town Centre – March 25th – April 2nd
- 1 egg white
- 1 cup old-fashioned rolled oats
- ½ cup sliced almonds
- ¼ cup raw pumpkin seeds
- ¼ cup unsweetened shredded coconut
- 1 tsp curry powder
- ½ tsp chili powder
- ½ tsp kosher salt
- ¼ tsp garlic powder
- 3 tablespoons olive oil
- 1 tbsp maple syrup
- Preheat oven to 350F, and line a large baking sheet with parchment.
- In a small bowl, whisk the egg white until slightly foamy. Set aside.
- In a large mixing bowl, stir together the oats, almonds, pumpkin seeds, curry, shredded coconut, chili powder, salt, and garlic powder. Drizzle in the olive oil and maple syrup, and stir to combine. Add the egg white, and stir to coat. Spread out into an even layer on the prepared baking sheet.
- Bake in preheated oven for 20 minutes, then gently stir and return to the oven for another 10-15 minutes or until lightly toasted and browned. Let cool, then transfer to an airtight jar until ready to use.