PHRECIPE

Holiday Soup for the Soul



Ingredients:

• 1 large carrot, peeled and chopped

• 1/2 cup red quinoa, uncooked

• 1 tbsp extra virgin olive oil

• 1 medium sweet onion, finely chopped

• 1 medium zucchini, chopped

• 3 cloves garlic, minced

• 1 vegetable bouillon cube (not low sodium)

• 6 cups water, boiled

• One 15-ounce can diced tomatoes

• 1.5-2 cups cooked black beans (about one 15oz can)

• 1 tsp good-quality curry powder

• Pinch or two of cinnamon

• Pinch of ground nutmeg

• 2 cups baby spinach leaves, well rinsed and roughly chopped

• 1/2 tsp kosher salt, to taste

• Freshly ground black pepper, to taste

• Pinch of saffron threads (optional, but tasted amazing)

Instructions

1. Heat the oil in a large soup pot. Add the chopped sweet onion and sauté over medium-low heat until translucent.

2. Add the chopped carrots, chopped zucchini, and minced garlic, and continue to sauté for about 5-7 minutes.

3. Place your bouillon cube into a medium sized bowl.

4. Boil 6 cups of water and pour over the bouillon cube. Stir well to dissolve. Add bouillon mixture, tomatoes, red quinoa, black beans, and spices + seasonings. Bring to a boil and then simmer gently for 15 to 20 minutes.

5. Add the roughly chopped spinach, stir well, and cover. Simmer on low for about 15-35 minutes. The longer you cook it the more the flavors will develop.

6. Taste test and adjust seasonings if necessary. Garnish with nuts of choice if preferred.

Source: http://ohsheglows.com/2010/11/16/holiday-soup-for-the-soul

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