Friday, November 18, 2016

Quinoa Minestrone Soup

Soup and bread. They go together hand in hand...Nourishing the body and soul. There is something about this time of year too- I just love how you can clean out your produce bin in the fridge or from a trip to the farmer's market and come up with a simple, but completely nourishing pot of goodness. The making of a big pot of soup does more than just feed you and your family dinner. It feeds the soul with the process of making it. The chopping, and the gathering, and the creativity and colors and smells. It feeds you on another level as a human being. I feel the same about bread-making. These are the simple practices in the kitchen that only aid you in the healthy and nourishing road to a healthier, and more balanced self. So this soup has been recently thrown together for some dear friends and I couldn't help but share it with you as well.

Quinoa Minestrone Soup Recipe
{gluten, dairy, nut, seed, egg, sugar-free and vegan}

1-2 TB of olive or avocado oil for sautéing
1 large onion chopped
3-4 minced or grated garlic cloves
1-2 TB's of minced or grated fresh tumeric
1-2 TB's of minced or grated fresh ginger
2 cups of chopped celery
2 cups of chopped carrot slices
2 cups of chopped parsnips
1-2 cups of finely chopped kale
2 cups of chopped winter squash (acorn or butternut)
sea salt/black pepper to taste
4-6 cups of vegetable broth (or chicken/bone broth for non-vegan)
2-4 cups of pure water
1 24 ounce jar of organic pasta marinara herb sauce
2 cans of organic cannellini beans
2 cups of frozen organic chopped green beans
1-2 cups of frozen organic peas
3 TB- 1/2 cup of finely chopped fresh mixed herbs (parsley, thyme, rosemary, or sage)
1 TB of Italian dried herb seasoning
1 cup of dry quinoa

You like how I estimate the amounts of many of the ingredients. That is because you can make this soup even if the measurements are not exact. And if you have more or less of another veggies you need to use up- then throw it in. Another name for this soup could be- "Clean Out the Fridge Soup" :)

In a large soup pot (8-10 QT pot), sauce the onion, garlic, turmeric, and ginger in the oil until it starts to soften, then add the rest of the veggies and saute for another 5-10 minutes. Add a sprinkle of sea salt and a pinch of black pepper to help in the saute process. 

After 10 minutes of cooking veggies down, add the broth, water, marinara sauce, beans and the herbs then cover the pot. Let it come to boil and cook for 30-40 minutes until the squash and carrots are soft. Then add in the frozen beans and peas and quinoa and more fresh herbs if wanted. Make sure the heat is on low so the quinoa can cook in the broth and not burn in the bottom of the pot. After about 15 minutes- the quinoa will be fully cooked into the broth and it will all come together.  You made need to taste test the level of sea salt or pepper at the end. I usually cook with less salt and then add it in the end to draw out the flavors but make sure you don't add too much. Serve with fresh chopped parsley for topping and add some bread and you got yourself a hearty nourishing meal.

Hope you enjoy! Much love, as always xoxo

No comments:

Post a Comment