Holiday Soup For The Soul
This is hands down one of my all-time favourite soups! Not only does it look festive just in time for the holidays, but it tastes incredible and warms the soul. It packs a wide array of seasonings and spices from cinnamon, nutmeg, and vegetable bouillon, to the saffron and curry. Somehow it just all works together magically!
- 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
- 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)
Directions: Heat the oil in a large soup pot. Add the chopped sweet onion and sauté over medium-low heat until translucent. Add the chopped carrots, chopped zucchini, and minced garlic, and continue to sauté for about 5-7 minutes.
Place your bouillon cube into a medium sized bowl. 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.
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. Taste test and adjust seasonings if necessary. I also have a feeling this soup will be even better the next day! Garnish with nuts of choice if preferred.
Makes about 8-10 cups.
Shari Anticknapp, Holistic Nutritionist