Anyway, as I already mentioned I love soup, especially nice hearty soups in the winter, but this soup would be great in summer as you could use all your fresh veggies from the garden. Which is why I named this soup Garden Veggie Quinoa Soup. Since it is March, that's not really possible, at least not where I am from (or should I say, live? In either case, it's accurate). Just when I thought spring was around the corner.. it snowed. :( However, that made this soup even more perfect.
Lots of veggies... Green beans are pictured twice, you'll have to forgive me. Or put in double the amount, that isn't a bad idea either! Start chopping them, onions, potatoes, carrots, green beans, zucchini and spinach or whatever is growing in your garden or about to grow mold in your fridge. Throw it all in. Do. not. hesitate. I think some leeks would be especially delicious, but didn't have any on hand.
Heat olive oil in a large stock pot to medium heat. Throw in diced garlic and onion. Saute for 1 minute. Add Potatoes and Carrots. Saute for 3-5 minutes. Add Green Beans and Zucchini. Saute for 10 minutes. Sprinkle in some sage, oregano and salt and pepper.
Throw in a large can of stewed tomatoes and its juices and 4 cup veggie broth. Bring to a boil and let simmer until potatoes and carrots are softened to your liking.
While the soup is simmering, start making your quinoa. Rinse quinoa well (at least twice). Heat small sauce pan on high. Pour in rinsed quinoa. Toast for a few minutes (this brings out the nuttiness). Add water. Bring to a boil. Reduce heat covered for 15 minutes. Turn off heat, leave covered for another 5 minutes. Remove cover and fluff. Strain any excess water that may be present.
Add spinach and cook until wilted.
Add fresh parsley, a squeeze of lemon and cooked quinoa. Mmmmmmmm. Looks hearty and delicious. This soup is hearty enough to eat as a meal on its own.
Garden Veggie Quinoa Soup
2 Tbs olive oil
1 small onion, diced
3 cloves garlic, minced
2 medium potatoes, chopped
3 carrots, peeled and chopped
1 cup fresh green beans, cut into threes
3/4 cup zucchini chopped
dash of sage
salt and pepper
1 large can stewed tomatoes
4 cups vegetable broth
2 cups spinach
10 leaves fresh parsley
squeeze half of a lemon
1 cup quinoa
1 1/2 cup water (for quinoa)
Heat olive oil in a large stock pot on medium heat. Add onions and garlic. Saute for 1 minute. Add carrots and potatoes. Saute for 3-5 minutes. Add green beans and zucchini. Saute for about 10 minutes. Add a dash of sage and salt and pepper. Add stewed tomatoes with juices and vegetable broth. Bring to a boil. Simmer until potatoes and carrots are softened to your like.
Rinse quinoa 2-3 times. Pour into a small sauce pan over high heat, toast 2-3 minutes. Add water. Bring to a boil. Reduce to a simmer and cover for 15 minutes. Turn off heat (leave cove on) for five more minutes. Strain any excess water.
Add spinach to the soup and cook until wilted. Add fresh parsley, squeeze of lemon and quinoa.
Top with some freshly grated Parmesan for an extra kick of deliciousness!