|Quinoa Farmer's Market Soup with Fresh Soda Bread|
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)|
* 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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