Quinoa, Sweet Potato, and Zucchini Soup. Easy, Filling, and Delicious! (And GF and Vegan!)

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Friends, today I’d like to share a tasty, easy, and hearty soup that’s been a a hit in my house. It’s easily made with whatever veggies you have a round the house and the quinoa makes it a great source of protein. Also, sweet potatoes are magical. Let’s just acknowledge that now.IMG_9223IMG_9229

What you need:

1 large onion, chopped

1-2 large carrots, chopped

1 large or 2 small sweet potatoes, chopped

4 cloves of garlic, chopped

1 inch piece of beautiful, gorgeous fresh ginger chopped

3 Tbsp Olive oil

1.5 cups quinoa

3 cups spinach, kale, chard, or whatever green you have on hand, cut into bite-sized pieces

1 large zucchini, chopped

1 can diced tomatoes (I used a 15 oz can)

8 cups of water or low-sodium veggie broth

1 Tbsp cumin

1 tsp thyme

A dash of paprika to taste is also luscious in here

salt and pepper to taste.IMG_9222What to do:

Put the olive oil, onion, garlic, ginger, carrot and sweet potato in a large soup pot on medium heat and sautee until soft and slightly brown. Once browned, add cumin and tomatoes. Stir for 1-2 minutes, then add water and bring to a boil.

Once the water is boiling, add the quinoa, cover and let cook for about 30 minutes until the quinoa is ready. Reduce heat and add the zucchini and let the pot simmer for a few minutes. Add greens and your salt and pepper just prior to serving. IMG_9219

This soup keeps very well in the fridge, but just remember that the quinoa will soak up some of the water during storage. I just add a little water right before reheating to keep it good and brothy. Eat up and enjoy! 🙂

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Chickpea, Sweet Potato, and Saffron Soup. Boy howdy.

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I’ve had a little tub of saffron sitting on my spice shelf for far too long. As all the other spices disappear and get replaced, the saffron has the been the proverbial cheese from “The Farmer in the Dell.” It stands alone. 😦 So today I decided that saffron was done standing alone, and came up with this tasty soup. It’s light, but filling, and doesn’t take much fanciness aside from the saffron and some caraway seeds, which I suppose aren’t fancy, but I never used to keep them in my kitchen until recently, so they’re kind of fancy.

Anyway, this soup is very easy, relatively quick, and waaaay delicious with the light flavors of saffron, mint, caraway, and cilantro and a nice tang from some fresh-squeezed lemon juice. Really it’s about spices here, so make sure not to skimp, and add everything if you’ve got it.

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Here’s what you need:

2 Tbsp cilantro (I used dried, but feel free to use fresh if you’ve got it)

1.5 Tbsp caraway seed

2 Tbsp chopped mint

2 Tsp saffron threads

pinch of chili powder

pinch of paprika

1/2 tsp grains of paradise (optional, but so tasty and a really versatile spice)

6 Tbsp extra-virgin olive oil

2 cups cooked or canned chickpeas (if using dried beans, soak in water overnight, then cook until softened before adding)

6 cups of water

1 large yellow onion

4 regular carrots, chopped

7 cloves of garlic, chopped

1 regular or 2 small sweet potatoes, scrubbed and cubed

juice of 1 lemon

salt and pepper to taste

spinach, washed and saved until just before serving

Mint for garnish

 

First, add olive oil, onions and garlic to a pot along with caraway seeds and cilantro, saute-ing until golden brown and slightly softened. Then add carrots, sweet potato, and mint, cooking over medium-high heat until carrots start to soften.

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Add water, beans, and all remaining spices to pot along with lemon juice. Bring to boil, then reduce heat and simmer for about 20 minutes. Right before serving add spinach and serve when spinach is wilted. Serve, eat, and be happy!

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