Veggies that are no longer in their prime are still great candidates for a hearty vegetable soup. This recipe provides a good guide — but, really, your options for ingredients are limitless.
Makes about six servings
Prep time: 20 minutes
Cook time: 40 minutes
- 3 tbs. extra-virgin olive oil
- 1 yellow onion, diced
- Sea salt to taste
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 2 parsnips, peeled and diced
- 1 sweet potato, peeled and cut into 1⁄4-inch cubes
- 2 cloves garlic, minced
- 1⁄2 tsp. dried thyme
- 1⁄2 tsp. dried oregano
- 1⁄8 tsp. red-pepper flakes
- 6 cups Magic Mineral Broth
- 1 tbs. tomato paste
- 1 14.5-oz. can diced tomatoes
- 1 bay leaf
- 1 cup cooked quinoa
- 1 small bunch kale, Swiss chard, or spinach, chopped into bite-sized pieces
- Heat the olive oil in a soup pot over medium heat. Add the onion and a pinch of salt, and sauté until translucent, about four minutes. Add the carrots, celery, parsnips, sweet potato, and 1⁄4 tsp. salt, and sauté until the vegetables are tender and turning deep golden brown, about 12 minutes. Add the garlic and sauté for about 30 seconds, and then stir in the thyme, oregano, red-pepper flakes, and 1⁄2 tsp. salt.
- Pour in 1⁄2 cup of the broth to deglaze the pot, stirring to loosen any bits stuck to the bottom, and cook until the liquid is reduced by half.
- Stir in the tomato paste, tomatoes, bay leaf, and the remaining broth. Increase the heat to high and bring to a boil. Decrease the heat to low, cover, and simmer until the vegetables are tender, about 15 minutes.
- Stir in the quinoa and kale, and cook for three minutes or until the kale is just tender. Taste; you may want to add another generous pinch of salt. Store in an airtight container in the refrigerator for up to five days or in the freezer for up to three months.
Reprinted with permission from Clean Soups, copyright by Rebecca Katz with Mat Edelson, 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs © 2016 Eva Kolenko.
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