Veggie Soup w. Quinoa & Coconut

Coconut oil was made for this recipe. There’s magic in this soup, I swear. It’s prefect for a rainy summer day… or any day really 🙂

Faff Factor: 1/5 * Flavour: 4.5/5 * Fridge to Face: 25 minutes

Recipe adapted from Yum Universe recipe by Heather Crosby

(Serves 8 + )
*Freezes beautifully for a fast mid-week dinner

Ingredients
1 tbsp coconut oil
4 celery stalks
2 large carrots
2 yellow onions
12 cups veggie stock (I love this soup with chicken stock, but veggie works great)
1.5 cups dry chickpeas, soaked overnight (or 2 cups of canned work just as well)
1.5 cups quinoa, rinsed
2 cups chopped kale, any large stems removed
Big handful of chopped parsley
Salt & Pepper to taste
Lemon wedge to serve

Method:
1. Fill and boil the kettle
2. Heat coconut oil in a large pot. Dice your onions, celery and carrots, add to pot and fry on med heat. Stir often.
3. While they’re frying, make your veggie stock. (I use Better Than Bouillon. 1tsp of stock per cup of water).
4. Once onions are translucent, approx 6-8 mins, add stock, chickpeas and quinoa to pot. Cover, bring to a boil, then reduce to a simmer.
5. Once chickpeas are ready, firm, but soft, (approx 20 mins) add finely chopped kale and parsley. Add salt & pepper to taste.
6. If you can be bothered (I highly recommend), remove 2 cups of the soup, blend with hand blender, and add back to pot, to give soup more body.
6. Serve with a wedge of lemon for squeezing.

Modify:
– Pasta also works instead of quinoa
– Use any beans instead of chickpeas

Faff Notes:
– One chopping board, one pot, easy peasy. Ready fast for hungry littles.

Flavour Notes:
– This coconut oil is MAGIC in this soup. It gives a hint of awesome that you can’t quite put your finger on. All the ingredients combine to become so much more than the sum of their parts.
– We have a tiny veggie garden in our front yard that I sprinkle an entire packet of mixed kale seeds onto late Spring. By early summer there’s a patch of baby kale that I can harvest by the handful with a pair of scissors, and then just chop directly into the soup, stems and all. Love it.
– I’ve tried this soup with pasta, quinoa and barley. Quinoa is my favourite. I always make ‘too much’ soup so I’ve got a big container in the fridge, some for the freezer, and some for the in-laws. I find that with leftovers and reheating that pasta tends to fall apart and makes the soup feel a bit trashy. When using pasta, I use broken spaghetti or linguini pieces to avoid that ‘falling apart’ feeling. I love barley, but in this soup, the thickening effect I usually love, just didn’t jive for me.

One reply to “Veggie Soup w. Quinoa & Coconut

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