Wednesday, 12 March 2014

kale and quinoa soup

Once you have a good broth, you only need a few ingredients to make a delicious soup.  Sometimes the best soups are just made with whatever you have on hand at the time.  Here's one of those I made that turned out well.       Serves 5-6


1/2 tin great northern beans, drained and rinsed (or equal amt cooked beans)
2- 3 cups kale
3-4 small carrots, chopped small
1 leek  (if tolerated - maybe add something else with a strong flavor if not using)
about 1 1/4 cups cooked quinoa
fresh thyme and sage
6 cups veggie broth
2 cloves garlic, smashed and chopped
2 bay leaves

If using leek, chop just the white/light green part and saute in olive oil in a frying pan or cast iron skillet for a few minutes, until softened. Add carrots and saute a couple more minutes.

Add garlic and herbs, saute another minute or so.

Bring 6 cups veggie broth plus bay leaves to a boil in a large pot then reduce heat to simmer.  Add the contents of the frying pan to the pot.

In the meantime wash, de-stem, and roughly chop kale. Add kale and beans to the pot. Simmer for about 10 minutes. Add quinoa towards the end.

You can serve it right away, or turn off the heat and let it sit for a little while so that the flavors can mingle.