Vegetable Quinoa Soup
It might seem daunting to make a meat-free meal but our weekly recipes should help make it easier. Now that the cooler weather is upon us, nothing is more warming than a hearty bowl of soup and that is exactly what today’s Vegetable Quinoa Soup is.
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 1 small zucchini, chopped
- 1 yellow squash, chopped
- 1 1/2 cups fresh green beans, broken or cut into 3/4-inch pieces
- 1 box (32 ounces) vegetable broth
- 1 (15 ounce) can diced tomatoes
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/3 cup chopped fresh basil
- 2 cups cooked quinoa
- Salt and black pepper (to taste)
Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the onion and cook until tender, about 5 minutes. Add the garlic, and cook for 2-3 minutes. Add the carrots, celery, zucchini, yellow squash, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally. Add the vegetable broth, diced tomatoes, bay leaves, thyme, and basil. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Stir in the cooked quinoa and season with salt and pepper, to taste. If you like, you can also add snack seasonings to taste. Serve warm. Note: To cook the quinoa, rinse 1 cup quinoa under cold water. Add quinoa, 2 cups water, and a pinch of salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.
This is a great way to use seasonal produce and feel free to mix and match to suit your palate or availability. Serve with some crustini and a side salad.
Chicken Vegetable Soup
This is a healthier version of the ordinary chicken noodle soup so it would be easy enough to cook. To make this recipe, in exchange for the noodles, you can add a variety of vegetables to get the most health benefits. Chicken is a good source of protein to help in muscle growth and repair. With the fiber from the vegetables and the protein from the chicken that digests slowly, you will stay fuller longer and eat less during the day.
- 1 can cream of celery soup (substitute cream of chicken or cream of mushroom if desired)
- 6 cups chicken broth
- 2 cups cubed potatoes
- 2 cups broccoli
- 1 cup carrots, sliced
- 1 cup mushrooms, sliced
- 3 cups cooked chicken *I used rotisserie chicken
- 1 1/2 tsp dried oregano
- 1 tsp Old Bay seasoning
- 1/2 tsp garlic powder
- 1/8 tsp pepper
In a large saucepan, combine cream of celery soup and chicken broth. Heat to boiling. Add potatoes; boil 5 minutes. Add remaining ingredients. Reduce heat to low; cover and simmer 10 minutes or until vegetables are tender. You can buy a vegetable cutting machine In india to make prep easier.
French Onion Soup
Aside from getting teary-eyed from cutting all the onions, this recipe is easy enough follow. A classic French Onion Soup from Manu Feildel’s cookbook “Manu’s French Kitchen”. Incredibly easy to make, the two key tips are: cooking the onions slowly so they caramelise (key to flavour base of soup) and using a good chicken or beef broth. And you don’t need heatproof soup bowls for the grilled cheese just grill them in a heat proof pot or just on a baking tray!
- 100 g / 3.5oz unsalted butter
- 5 brown / yellow onions , peeled, halved and thinly sliced (750g / 1.5 lb)
- 30 g / 1 oz plain flour
- 1.5 litres / 6 cups / 1.5 quarts chicken or beef broth , low sodium/salt reduced (Note 1)
- Salt and pepper
- 4 – 6 slices French baguette or sourdough bread
- 100 g / 3.5 oz gruyere , emmenthal or comte cheese
- Fresh parsley , for garnish (optional)
Melt butter in a heavy based casserole pot over medium heat. When it starts to foam, add onions. Cook slowly, stirring occasionally at first and more frequently later, for at least 30 minutes (or on a lower heat for up to 50 minutes) until golden. The onion should be sweet. (Note 2)Sprinkle flour over the onion and cook for 2 minutes. Add broth and bring to simmer. Cover and cook for 15 minutes, stirring occasionally. Season to taste with salt and pepper.