Pinch of Salt

Changing the way you think about salt.

Archive for the category “Soups”


Homemade Kale Chipsa

These beauties are packed with flavor and nutrients!  Great healthy snack for those on the go.



  1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
  2. With a knife remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale. Drizzle kale with olive oil and sprinkle with YOUR favorite HEPP’S sea salt.
  3. Bake until the edges brown but are not burnt, 10 to 15 minutes.

Enjoy right away or place in ziplock bag and save for later.






Looking for a  dish that will steal the show at your Superbowl Party?  This chili has a spicy-unique flavor that give it a dynamic infusion of flavor.  This hearty chili is well balanced with a subtle hint of a mole sauce.  Infused with Guinness, Coffee, and Cocoa powder it will light up your tastebuds!


  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 pound ground beef
  • 3/4 pound sirloin, cubed
  • 1 (14.5 oz) can peeled and diced tomatoes with juice
  • 1 (12 oz) Guinness Beer or favorite dark beer
  • 8 oz cup coffee
  • 2 (6oz) cans tomato paste
  • 1 (14oz) can beef broth
  • 2 (15oz) cans kidney beans
  • 2 red or green jalapeno peppers, seeded and diced
  • 1/2 green pepper,seeded and diced
  • Fire Sticks ( recipe below)

TOPPINGS (optional)

  • Sour Cream
  • Green Onions
  • Bacon
  • Cheese

CHILI SEASONING (mixed together)

  • 1/2 cup brown sugar
  • 3 1/2 tablespoons chili powder (mild or hot)
  • 2 tablespoon cumin seeds
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon ground cayenne pepper
  • 1 tablespoon dried oregano
  • 1 teaspoon ground coriander
  • 1 teaspoon 7-Fire Smoked Sea Salt
  • 1 tablespoon smoked paprika



  1. Heat oil in a large pot over medium heat.  Cook onions, garlic, ground beef and cubed sirloin.  Season with salt and pepper and cook 10 minutes or until meat is well browned and onions are tender.
  2. Mix in the diced tomatoes with juice, Guinness, coffee, tomato paste, and beef broth. Mix together and add all the chili seasoning.
  3. Stir in 1 can of kidney beans and diced peppers.
  4. Reduce heat, cover and simmer for 1 1/2 hours.  Check occasionally and stir.
  5. Stir in remaining can of kidney beans and simmer uncovered for 30 minutes.
  6. Serve with toppings of choice and a side of Fire sticks for dipping


  • Preheat oven to 375 degrees
  • Open Pillsbury Crescent dough sheet
  • Cut 1/2 stips and roll with hands to make 8-10 inch sticks
  • Coat cooking sheet with cooking spray and place sticks on sheet
  • Bake for 11-12 minutes
  • Take out of oven and brush with melted butter and sprinkle with choice of spicy sea salt.



HEPP’S Matzo Ball Soup


Many of you already have your favorite Matzo Ball Soup recipe, this is one that we personally enjoy.  Either way dont forget to use HEPP’S Kosher sea salt when making yours.  I suggest for this dish our HEPP’S Kosher flake read about it here-


  • 1 teaspoon plus 2 tablespoons olive oil
  • 1/2 cup onion, minced, plus 1 small onion cut into 1/2-inch dice
  • 2 large eggs, lightly beaten
  • HEPP’S kosher sea salt
  • ground pepper
  • 1/2 cup plus 2 tablespoons matzo meal
  • 2 tablespoons seltzer water
  • 1 whole chicken leg, split and skin removed (10 ounces)
  • 1 celery stalk, cut crosswise into 1/4-inch pieces
  • 1 carrot, halved lengthwise and cut crosswise into 1/4-inch pieces
  • 2 cans (14.5 ounces each) reduced-sodium chicken broth


  1. In a small nonstick skillet, heat 1 teaspoon oil over medium heat. Add minced onion, and cook until tender, about 5 minutes; let cool.
  2. In a medium bowl, combine remaining 2 tablespoons oil, eggs, 1 1/2 teaspoons HEPP’S Kosher sea salt, and matzo meal. Add seltzer and cooled onion; stir to combine. Cover and refrigerate at least 45 minutes.
  3. Meanwhile, in a large saucepan, combine chicken, celery, carrot, and diced onion. Add broth and 4 cups water. Bring to a boil; reduce to a simmer, and cook 30 minutes.
  4. With oiled hands, shape matzo mixture into 8 balls, about 1 1/2 inches in diameter. Cover with plastic wrap, and refrigerate at least 15 minutes.
  5. Remove chicken from broth; shred meat, and discard bones. Return broth to a boil; reduce to a simmer. Add matzo balls; cover, and cook until expanded, 30 to 35 minutes. Stir in shredded chicken. Season with HEPP’S Himalayan sea salt and pepper. Serve immediately.

Alternatives: HEPP’S Fleur de sel sea salt, HEPP’S Aussie flake sea salt. 

HEPP’S Roasted Red- Pepper Soup with Quinoa Salsa


After my Wife and I got married, we were very excited to try out all the exciting kitchen gadgets we received. This week we decided to try our hand at making our own soups with our food processor. We tried a roasted red pepper soup and a quinoa salad, Perfect for cool fall or winter nights. Check out tips for roasting red peppers at the very bottom.


  • 2 Tablespoons extra-virgin olive oil
  • 1 onion, chopped
  • 2 cloves garlic, sliced
  • pinch red pepper flakes
  • 4 red bell peppers, roasted and quarter
  • 3 cups low sodium chicken stock
  • 1 teaspoon HEPP’S Hickory Smoked Sea Salt
  • 1 cup cooked quinoa
  • 1/4 small red, onion, diced
  • 1 avocado, diced
  • 2 tablespoons freshly chopped cilantro
  • Lime wedges, for serving


  1. Heat oil in a medium saucepan over medium heat. Add onion, garlic, and red-pepper flakes and cook until tender, 6 to 8 minutes. Add roasted peppers and stock. Bring to a boil; reduce heat and simmer, 10 minutes. Let cool slightly, then puree in a blender until smooth. Season with salt.
  2. In a small bowl, mix together quinoa, red onion, avocado, and cilantro. Season with salt. To serve, ladle soup into bowls, top with quinoa salsa, and squeeze with lime.
  3. Use HEPP’S sea salt and pepper to finish.

* Other suggested HEPP’S Sea Salt, Himalayan Pink Sea Salt,  Fleur De Del, Chipotle Sea Salt.

Suggestions for roasting red peppers:

  • Rub a bit of olive oil on hands and then rub the peppers. Put in 375 degree oven. Let them get blistered and dark brown. Remove from oven. Cover with tin foil or put in paper bag and seal, Let cool to touch and then you can just peel the skin off.
  • Burn the entire outside of the pepper on the top of the stove until it is evenly charred on the entire outside of the pepper. Then rinse under cold water in the sink rubbing the charred skin right off with your fingers. (be sure to do it over a strainer) It comes out perfect every time. Be careful not to burn yourself. The inside of the pepper will be piping hot.

HEPP’S Cauliflower Potato Soup


This Cauliflower Potato soup is so good even if you don’t like cauliflower you will like this soup!  There is nothing better than home made soup. Don’s be afraid to give it a try it is not as hard as it seems!


  • 2 teaspoons canola olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 medium leek, white part only, finely sliced
  • 1 stick of celery, thinly sliced
  • 1 tsp dried thyme
  • 1 medium cauliflower (about 1 1/2 -2 pounds), trimmed and cut into small florets
  • 1 medium Yukon gold potato, cut into 1-inch pieces
  • 4 cups fat-free, low-sodium broth
  • 1/4 cup fresh parsley, chopped
  • Freshly ground black pepper
  • 1 teaspoon HEPP’S Rosemary Sea Salt
  • HEPP’S Black Truffle Sea Salt for finishing

*alternative salts.   himalayan pink, sel gris, cyprus flake


Heat oil on medium in a large heavy-bottomed saucepan or soup pot. Sauté onions, garlic, leek, celery, and HEPP’S Rosemary Sea Salt and cook until softened – about 4-5 minutes. Sprinkle thyme. Add cauliflower florets and potato pieces followed by the chicken broth. Bring to a boil, then turn heat to low; stir in parsley, then cover and simmer for 25 minutes, until cauliflower and potato are soft.Remove from heat and cool a little. Blend in batches in a blender or food processor. Finish with freshly ground pepper and HEPP’S Black Truffle Sea Salt to taste. We like it spicy so we drizzled Cholula hot sauce at the end.

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