Sunday, March 18, 2012

Spring Fever Soup

After our recent trip to Niagara Falls, my mom and I both developed colds. My son had a bit of a nasty cold first, and we all shared a hotel room. Hard to avoid picking up those icky germs.

Anyway, I think it is the time of year for colds, with the seasonal changes and all. I really can’t complain, because it could be (a lot) worse.

There is one problem though. I really don’t like cooking when I’m feeling under the weather. Thankfully, my husband came through for me last night with this delicious chickpea quinoa soup.

This hot and hearty vegetarian soup is great for those times you need a bit of comfort. It is a meal in a bowl, with healthy chickpeas and quinoa for fibre and protein and veggies for vitamins and all that other good stuff. If you have some quinoa cooked ahead of time, it is super quick to prepare, but the tamari makes it seem as if you cooked it much longer.

Happy spring!



Chickpea Quinoa Soup


by Joann MacDonald

Ingredients
  • 1 Tbsp olive oil
  • 1 medium onion, diced
  • 2 carrots, sliced
  • 2 stalks celery, diced
  • 2 or more cloves garlic, minced
  • 1 Roma tomato, diced
  • 8 cups vegetable broth
  • 3 Tbsp tomato paste
  • 2 Tbsp tamari
  • 1 15-oz can chickpeas
  • 1 tsp each dried oregano and basil
  • 2 cups cooked quinoa (or as much as you prefer)
  • salt and pepper to taste
  • fresh parsley
Instructions

Heat olive oil in a large pot over medium to high heat.
Sauté onion until translucent.
Add carrots, celery and garlic and sauté until tender.
Add tomato and sauté briefly.
Add vegetable broth, tomato paste and tamari.
Bring to a boil and simmer for about 10 minutes, stirring occasionally.
Add chickpeas and dried herbs and simmer for another 10 minutes.
Add quinoa and salt and pepper.
Garnish with fresh parsley if desired. Serve.

Powered by Recipage


14 comments:

  1. This looks delicious - love all the fiber and protein in a soup!! And I'm terrible at photographing soup, so I have to mention that i love your photo! =)

    ReplyDelete
    Replies
    1. Hi Heather, thanks so much...That means a lot to me, because I find the photography difficult, but soup even more so. I also don't like to put a huge amount of time into it, because I don't have the patience. :)

      Delete
  2. Ohhh yummm. I LOVE chickpeas - and always have them on hand. So this should be a great soup to make anytime ;)

    Thanks for linking up to the Potluck Party

    ReplyDelete
    Replies
    1. I love chickpeas a lot too. That probably makes us a bit weird, but I'm okay with that. Thanks for the party invite. :)

      Delete
    2. My husband brought cans of garbanzo beans home thinking they were Cannelloni beans for white chili. I did not look at cans until after I opened them and rinsed them...I had to use them. I ended up really liking the soup, and it so so filling you don't want much to eat rest of the day!

      Delete
    3. That's great Nancy! I'm so glad you were able to use the chickpeas and that you enjoyed the soup!!

      Delete
  3. This soup sounds wonderful! Thanks for sharing it!

    ReplyDelete
  4. MMM sounds so delicious!! Thanks so much for sharing at Thursday's Temptation.
    Jill

    ReplyDelete
    Replies
    1. Hi Jill, Thanks so much for hosting, again!

      Delete
  5. Is it possible to use a crock pot for this recipe?

    ReplyDelete
    Replies
    1. I think that's a great idea! I would probably cook the quinoa separately and add it at the end, but other than that, I'm sure it would work. :)

      Delete
  6. The coldest day of the year and I am enjoying your tasty soup ! Thanks for the original recipe !!

    ReplyDelete
    Replies
    1. That's great! I'm so glad you like the soup! :)

      (Let's hope it's the coldest day of the year, and things only get better. ;)

      Delete


 photo copyright.jpg
blogger template by envye