Sunday, October 21, 2012

Quinoa Harvest Vegetable Soup

This is the new alternative to the ever healthy, cold-fighting, health and soul boosting chicken noodle soup: the quinoa vegetable (chicken) soup. I made it without chicken, but it would be great with chicken, too. Just all kinds of fresh and frozen vegetables, fresh carrots and celery, red bell pepper, Trader Joes sweet corn (non-GMO!), artichokes, kidney beans, kale and some dried mushroom with precooked quinoa and vegetable broth. Goodness in a bowl!
Quinoa Harvest Vegetable Soup (2 large portions):
  • 1 quart vegetable broth (I use Rapunzel bouillon)
  • a few strands of saffron
  • 1 large carrot, peeled and fine dice
  • 2 celery stalks, cleaned and cut in small dice
  • 1/4 cup dried porcini (or 1/2 cup of fresh shitake, sliced)
  • 1 red bell pepper, thinly sliced
  • handful of frozen sweet corn (non-GMO!)
  • handful sliced frozen or fresh lacinato kale
  • handful of frozen artichokes
  • 1/4 cup pre-cooked, frozen kidney beans (or from a can, Eden, organic, sodium-reduced or free)
  • 1/2 cup of cooked quinoa (I used the three color quinoa from Trader Joes)
In a medium size pot, heat the water with the bouillon (or the broth), and add in all the vegetables. Cook for ca. 15 min until the carrots are soft. Add the pre-cooked quinoa and heat through. Serve!

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