Quinoa Farmer's Market Soup

Quinoa Farmer's Market Soup with Fresh Soda Bread

Serves 4 meals or
Serves 8 appetizers

Please use organic vegetables and organic quinoa for better flavor (if you can).

You'll Need: 3 Tbsp olive oil, 1/2 onion (diced, any kind), 3 cloves garlic (minced), 1 carrot (diced), 1 parsnip (diced), 1 yellow squash (diced), 1 green squash (diced), 2 medium purple potatoes (diced), 1/2 of a jalapeno (seeds removed, diced), pinch kosher salt, pinch black pepper (freshly grated), 2 cups white wine, 2 cups low sodium stock (vegetable or beef stock), 4 cups water, bouquet garni (using butcher tie, tie up a little bunch of herbs that you have on hand: I used 3 stems of fresh thyme, 2 stems of fresh basil, 3 stems of fresh cilantro), 1/2 cup quinoa (uncooked), splash soy sauce (low sodium, about 1 tsp), 8 oz shredded chicken* (already baked)
Garnish: Thin slices of avocado and freshly grated parmesan cheese
How to Prepare: Heat the oil over medium-high heat in a large Dutch

Soup (before blending)

Bouquet Garni (herb bundle)

oven. Add the onions. Saute until translucent (about 3-4 minutes). Add garlic and saute an additional minute. Add carrot, parsnip, squash, potatoes and jalapeno and saute for 3-5 minutes until softened slightly (stirring a few times to avoid burning). Sprinkle a pinch of salt and pepper over the top and stir. Add the liquids. Stir in the quinoa, chicken and soy sauce. Add the bouquet garni, pushing it into the liquid. Bring the liquids to a boil. Stir all the ingredients. Then reduce to simmer and cover with a lid. Allow to simmer on low for 60-90 minutes. Taste and add salt and pepper as desired. Allow soup to cool for about 15 minutes. Remove 2 cups of the soup and set aside. Using an immersion blender (or transfer to a blender) blend up the soup that remains in the Dutch oven, until you have a smooth puree. Transfer the 2 cups of chunky soup back into the Dutch oven puree and stir together. Re-heat on stove-top. Serve in bowls. Garnish with freshly grated parmesan and thin slices of avocado. I like to make a fresh loaf of soda bread and serve it alongside this soup. Enjoy.

* If you want to make this entirely vegetarian, then swap broccoli for the chicken and use vegetable stock (instead of beef stock).

If you don't want to use wine in the recipe, replace the wine with more stock.

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