Monday, September 16, 2013

Green Goodness Soup with Quinoa

This soup was a bowl-full of creamy green goodness.  It had a wonderful flavor combination and was not at all bitter or too spinach-y.  It was incredibly easy to make and a fabulous way to get more greens into our meal, and/or use spinach that was on the brink.  The original recipe called for quinoa, and I would have used that except I had some leftover quinoa salad I was using as a side, so I used barley instead and we all really liked it.

Adapted from this recipe.

Green Goodness Soup with Quinoa
serves 4-6
  • Olive oil
  • 1 large onion, chopped
  • 1 tsp minced garlic
  • rounded 1/4 tsp powdered ginger OR 1 TBLS fresh grated
  • 2 cups peeled and diced potatoes
  • 4 cups vegetable broth
  • 4 cups packed baby spinach
  • 2 cups packed kale/collard green/mustard greens (broccoli even?)
  • 2 cups cooked quinoa or barley
  • salt and pepper to taste
--  Begin by cooking your grain
-- Saute onion 10 minutes until golden brown, add garlic and ginger and saute an additional minute
--  Add broth and potatoes and bring to a boil.  Reduce heat, cover, and simmer 10-15 minutes until potatoes are soft.
-- Add greens and stir until wilted and completely cooked (3-4 minutes).
-- Puree until smooth
-- Add grain and stir until incorporated.
-- Season to taste.

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