OSG Holiday Soup for the Soul

This soup is my absolute FAVOURITE soup, ever.  This is probably my seventh time making it.  I'm only 24 years old, so seven times for one recipe is a lot for me. :)  It is vegetarian/vegan, and my husband even enjoyed it! He is commonly skeptical of a meal that does not contain meat, butter, cheese or some form of added fat.  


This recipe is from Oh She Glows, you can see the original recipe here. 


First, I took 2 cups of dried black beans and I soaked them in water overnight.  Not only does this prep the beans for cooking from a dried state but it also 'sprouts' them to release their nutrients.  Remember to strain them multiple times, don't add the bean water directly to your soup mix.  It is NOT tasty.  And it's black, not the prettiest color to add to this beautiful soup. 

As explicitly expressed above... strain your beans...

Simultaneously, I began sautee'ing a mix of red onion, garlic, zucchini and carrots. I don't follow the instructions exactly by softening the onions and garlic first... I'm too impatient for that so I grab whatever is closest, chop it and add it to the pan. 

While sautee'ing your quinoa can also be boiling.  I use white quinoa because that's what I have on hand.  Red is much prettier for this recipe but it's also more expensive so I never have it.  I don't know if it carries any more nutritional value.  Remember to throw the quinoa in a mesh strainer and rinse it out before you cook it.  There is something all over the little grainy balls, I don't know what but everyone says it's bad. :) 

(Note, in other recipes, you know when quinoa is done when the little circulars detach from the grain) 

Add your diced tomatoes, juice and all 

Add your cinnamon, nutmeg and curry powder

It also calls for saffron which I have never used and am intersted to know how it would taste... 

And add your sautee'd vegetables! 

The longer you leave this on the stove boiling, the better it will taste.  

(copied from OhSheGlows)

Ingredients:

• 1 large carrot, peeled and chopped
• 1/2 cup red quinoa, uncooked
• 1 tbsp extra virgin olive oil
• 1 medium sweet onion, finely chopped
• 1 medium zucchini, chopped
• 3 cloves garlic, minced
• 1 vegetable bouillon cube (not low sodium)
• 6 cups water, boiled
• One 15-ounce can diced tomatoes
• 1.5-2 cups cooked black beans (about one 15oz can)
• 1 tsp good-quality curry powder
• Pinch or two of cinnamon
• Pinch of ground nutmeg
• 2 cups baby spinach leaves, well rinsed and roughly chopped
• 1/2 tsp kosher salt, to taste
• Freshly ground black pepper, to taste
• Pinch of saffron threads (optional, but tasted amazing)

Directions: Heat the oil in a large soup pot. Add the chopped sweet onion and sauté over medium-low heat until translucent. Add the chopped carrots, chopped zucchini, and minced garlic, and continue to sauté for about 5-7 minutes.

Place your bouillon cube into a medium sized bowl. Boil 6 cups of water and pour over the bouillon cube. Stir well to dissolve. Add bouillon mixture, tomatoes, red quinoa, black beans, and spices + seasonings. Bring to a boil and then simmer gently for 15 to 20 minutes.

Add the roughly chopped spinach, stir well, and cover. Simmer on low for about 15-35 minutes. The longer you cook it the more the flavours will develop. Taste test and adjust seasonings if necessary. I also have a feeling this soup will be even better the next day! Garnish with nuts of choice if preferred.

Makes about 8-10 cups.