Guest guest Posted October 5, 2009 Report Share Posted October 5, 2009 As the seasons start to downshift, flus and colds will be rearing their predictably ugly heads. If you're feeling the sniffles and scratchy throat come on, whip up a batch of this vegan alternative to traditional chicken soup. It's full of protein in the form of an ancient grain (quinoa), hearty organic greens, minerals and, most importantly, water. This balance of nutrients in a hot broth is both comforting and healing during cold and flu season. Even if you're not a natural chef, this soup takes about a half hour to prepare and will last for days on the stovetop. Directions and ingredients: In a big soup pot, sauté finely chopped onion, garlic and a healthy dose of finely chopped fresh ginger root in olive oil for a few minutes Add some chopped celery and a few handfuls of quinoa Stir the whole mix for 5 minutes or so to let the quinoa lightly toast Add about a half a pot of boiling water A spoonful of bouillon (Better than Bouillon is a great, salty brand) Let it boil, then turn it down to simmer for about 10 minutes Add a head of chopped, organic kale Cook for about another ten minutes, until the quinoa fattens up and starts to split apart Take it off the burner and stir in a spoonful of miso paste A note about miso paste: It's a traditional Japanese fermented product that's rich in protein and nutrients. It's typically made from soy, although varieties of miso stem from wheat, barley or other grains. Miso's live nutrients should never be boiled, which is why it's added after the soup is finished. It imparts a salty, grounding flavor to the soup and is so good for you! Quote Link to comment Share on other sites More sharing options...
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