This quick-and-hearty recipe makes about one gallon of soup, so it’s an easy meal one-pot meal to feed 6 or more. If you are cooking for less than 6 people, you may want... to cut the recipe in half, or you can make the full recipe to enjoy leftovers for a few days.
Put the quinoa into a bowl, cover with water and allow to soak 30 minutes.
In a large soup pot, heat the olive oil over medium heat. Add the onion, leeks, celery, carrot, and fennel, season with salt and pepper, and cook, until tender, for about 7 minutes, stirring occasionally.
Add the quinoa and garlic, season with salt and pepper and cook for about 3 minutes. Add the tomatoes, bay leaves and 4 cups broth, bring to a boil, cover, then reduce the heat to low and simmer for 20 minutes.
When ready to serve, add the remaining broth, bring to a boil and then add the green vegetables. Reduce the heat to medium and simmer until the vegetables are tender, about 5 minutes. Remove the bay leaves, stir in the herbs and serve immediately. Top with a drizzle of olive oil and some grated parmesan cheese.
Chef Tips
For a thicker soup, add less broth in the last step of this recipe. Start by adding 2 cups broth with the green vegetables, then add more broth to thin the soup only if needed.
For the one pound of green vegetables: Asparagus, peas, green beans, fava beans, zucchini, and spinach all work well in this soup. Whatever you choose, make sure that the vegetable is approximately bite-sized before adding to the soup. (So, if using a larger vegetable, cut it into ½-inch-sized pieces.)
Leftover soup can also be frozen. Transfer to plastic freezer bags, press out as much air as possible, seal, then lay flat to freeze. Frozen leftovers are best eaten within three months.
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