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Friday Soup edition continues and this week I had some turnips on hand exclusively to make soup. Actually the husband wanted to have a different type of soup this week but unfortunately the vegetables were very pricey this week for some reason. This is our first Virginia winter so we are trying to learn prices and variations between the seasons still. Thankfully the turnips were an okay price so that’s where this recipe can from this last Friday. Sorry again for the poor picture quality – in our household its more important to enjoy the delicious food than eat it lately. Additionally, you might notice the soup looks like it has a lot of oil, this is not the case but instead it is just boiling with heat straight from the stove.
1 tablespoon olive oil (or just water if you want less fat)
1 pound turnips, detailed and diced
6 c vegan vegetable or chicken-less broth (I used Better than Bouillon Chickenless)
½ Medium onion, diced
3-5 tbsp hijiki (optional but adds vitamins)
5 cloves minced garlic
½ c parsley, chopped
1-2 c quinoa*, cooked**
½ tsp asafetida (optional)

1. Sauté the diced turnips, onions and garlic in a soup pot until golden brown.
2. Pour in the broth and bring to a boil, it should take about 5 minutes or less. Add the rest of the ingredients and boil for about 3-5 more minutes.
3. Add as much or as little quinoa to each bowl as each person desires.

*Note: Quinoa is a protein powerhouse! Try it today.
**Quinoa has 9g protein per cooked cup.

Question of the Day:  What’s your favorite soup?

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