Quinoa Vegetable Soup

As the weather starts to turn colder I begin to build my inventory of soups for my freezer. This is one of my favourite vegetarian soups. Enjoy!

Quinoa Vegetable Soup

(makes about 12 cups (3L))

• 3 tbsp (45 mL)    avocado oil or olive oil
• 2 cups (500 mL) carrots, medium diced
• 2 cups (500 mL) celery root, medium diced
• 2 cups (500 mL) leeks, medium diced
• 2 cups (500 mL) cauliflower, finely chopped
• 3 cloves garlic, minced
• 4 sprigs fresh thyme
• 1 cup (250 mL) quinoa, rinsed and dried (see tips)
• 10 cups (2.5 L) water
• 1 tbsp (15 mL) sea salt
• 1 tsp (5 mL) freshly ground black pepper
• 3 tbsp (45 mL) Pesto Sauce (insert recipe link please)
• 2 cups (500 mL) spinach, finely chopped
• 1 avocado, finely diced (optional)
• Smoked olive oil (optional)

Instructions:

1. In a large saucepan, warm oil over medium heat.

2.Add carrots, celery root, leeks, cauliflower, garlic and thyme. Stir often and cook until leeks are soft; about 5 minutes.

3. Add quinoa and stir to combine.

4.Add water, salt and pepper and bring to a boil over medium/high heat.

5. Turn heat to low and simmer until quinoa is soft; about 10-12 minutes.

6. Add Pesto Sauce and spinach and stir well to combine.

7. To serve, ladle soup into a bowl and garnish with 1 tsp (5 ml) avocado and ¼ tsp (1 mL) smoked olive oil. Serve immediately.

Alternatively, cool soup to room temperature and divide into equal portions. Transfer to freezer bags and store for up to six months to be used at your convenience (see tips).

Tips from Chef Jordan’s Kitchen

• Prior to cooking quinoa, remove impurities by rinsing quickly under cold water and dry on a dish or paper towel.
• Storing homemade soups in the winter is a great idea. I do it all the time! I will portion the soups, stews and chili and store in freezer bags. Often soups with grains will thicken as they cool so be sure to add a little more water when you go to re-heat. Be sure to always check your seasoning, i.e. salt and pepper!