Today is National Homemade Soup Day, a day devoted to celebrating those warm bowls of comfort that nourish our bodies and souls. Take some time to make your favorite soup or experiment with a new recipe.
Here’s my go-to recipe for vegetable quinoa soup. I like making a large batch and then dividing up the soup into one-cup portions that I freeze for the week.
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 cup chopped carrots
1 cup chopped celery
1 small zucchini, chopped
8 cups of vegetable broth
2 cups cooked quinoa
Salt and black pepper, to taste
1. Rinse 1 cup quinoa under cold water. Add quinoa, 2 cups water, and a pinch of salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.
2. Heat the olive oil in a large stockpot over medium-low heat. Once hot, add the onion and cook until tender (about 5 minutes). Add the garlic and cook for another 2 or 3 minutes. Add the carrots, celery, and zucchini. Continue cooking for another 4 or 5 minutes, stirring occasionally.
3. Add the vegetable broth. Reduce the heat to low. Cover and cook until the vegetables are fork-tender (about 25-30 minutes).
4. Stir in the cooked quinoa and season with salt and pepper, to taste.
Yield: Serves 6 – 8