Delicious Veggie Soup
I'm sort of a picky eater...my Mom can attest to that. In fact, just last week she said "don't make that face" when she told me what she was making for dinner. Oops. So...I'm doing a cleanse as directed by a naturopath doctor - I know...not really my style. But we'll see if it helps my rosacea and whatnot. The cleanse means no gluten, dairy, beef, some citrus, etc. Well darn it, I was starving so here's what I whipped up.
1 yellow onion sliced into chunks
4 celery stalks diced
3 leeks diced
2 stalks bok choy diced
Gluten free veggie stock
Spices
So...in the spirit of my favorite french onion soup recipe - I sauteed two cloves of garlic into tablespoon of olive oil. Once browned, I threw in the veggies to saute them in goodness and give them a headstart to soften up. Once carmelized/soft - I poured in the veggie stock (just enough to cover veggies - I like a full soup), some Tapato sauce, red chili flakes, bay leaves, white pepper and thyme. Simmered for 45 minutes. Then, I had some leftover quinoa - so I threw a couple cups of that in there. DELICIOUS...I'm still foaming at the mouth thinking of it. The chili pepper and Tapato gave it a much needed bite.
So...next time can I just cook the quinoa in the soup? I would think so, but I need an expert opinion. Rach? Steph? :) Happy soup day!
**UPDATE**
I cooked the quinoa in it this time and it came out beautifully. :) Yay for good, hearty food! And yes, I'm eating out of a mason jar...I despise heating plastic storage containers. :)
1 yellow onion sliced into chunks
4 celery stalks diced
3 leeks diced
2 stalks bok choy diced
Gluten free veggie stock
Spices
So...in the spirit of my favorite french onion soup recipe - I sauteed two cloves of garlic into tablespoon of olive oil. Once browned, I threw in the veggies to saute them in goodness and give them a headstart to soften up. Once carmelized/soft - I poured in the veggie stock (just enough to cover veggies - I like a full soup), some Tapato sauce, red chili flakes, bay leaves, white pepper and thyme. Simmered for 45 minutes. Then, I had some leftover quinoa - so I threw a couple cups of that in there. DELICIOUS...I'm still foaming at the mouth thinking of it. The chili pepper and Tapato gave it a much needed bite.
So...next time can I just cook the quinoa in the soup? I would think so, but I need an expert opinion. Rach? Steph? :) Happy soup day!
**UPDATE**
I cooked the quinoa in it this time and it came out beautifully. :) Yay for good, hearty food! And yes, I'm eating out of a mason jar...I despise heating plastic storage containers. :)
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