“Flowers are the sweetest things God ever made, and forgot to put a soul into.” ~Henry Beecher

Monday, January 4, 2010

Quick Quinoa Soup

I’m always pleasantly surprised when I can throw some ingredients into a pot and have them cook into something healthy and delicious. I do this frequently with whatever I have on hand, and last night’s soup was no exception. A few simple ingredients turned into something warm, hardy, satisfying and loaded with nutrients from veggies like onions, spinach, tomatoes and shredded broccoli, referred to as broccoli slaw.

If you’ve never seen it, it looks a little bit like the shredded cabbage that goes into making coleslaw and you can find it in the produce sections of many markets. I like it because it cooks quickly and adds some chewiness to vegetarian soups, although it can certainly be added to meat-based soups as well. And it’s a great way to sneak some cruciferous vegetables into a hot dish, particularly for finicky kids who don’t want to eat them.

The fact that my parents really liked this soup was a bonus, since I’ve been trying to get them to eat healthier for quite a while (they’re even eating my granola!). The recipe for my quick soup is here:

2 T coconut oil (or some other oil for sweating your onion)

1 large yellow onion, chopped

2 c broccoli slaw, chopped into 1” pieces

6 c vegetable broth

1 c quinoa, rinsed

thyme, rosemary, basil, pepper and sea salt, to taste

1-2 large tomatoes

2 eggs, beaten

2 c baby spinach

2 cloves garlic, minced

grated parmesan or pecorino romano cheese, optional

Heat the oil in a medium pot, then add onion and cook until it turns translucent. Add the broccoli slaw and sauté for a minute, then add the broth and quinoa and bring to a boil. Lower heat and simmer soup until quinoa is cooked, ~10-15 minutes. You can add seasonings and spices at this point.

Then, using a grater with large holes, grate the tomato directly into the simmering pot. When the quinoa is cooked (you’ll see tiny tendrils separate from the pearls), add beaten eggs and stir. The egg will begin to form strings in the soup. Take the pot off the heat, add the spinach and garlic, stir well, and cover for a minute to let the spinach wilt. Serve immediately with grated cheese, if desired. For an even heartier meal, serve with a toasty grilled cheese sandwich on sprouted grain or artisan bread. I hope you enjoy it!

No comments:

Post a Comment