There is nothing like hot soup on a cold day! Here is one of my favorite recipes for a hearty and healthy vegan soup. I found an organic blend of quinoa, amaranth and millet at the grocery store that I added to this soup. Any of the three grains can be used, or you may use a combination of the three (as I do here). This delicious soup can be served with freshly-made gluten-free bread.
1 small onion, chopped
1 small green, red or orange pepper, chopped
2 stalks celery, chopped
3 carrots, sliced
1 green zucchini, sliced
1 yellow zucchini, sliced
1 potato, cut into small pieces
1 large yam, cut into small pieces
3-4 large kales leaves, stemmed
3-4 green onions, sliced
10-12 garlic cloves, minced
1 Tbs. rosemary
¼ cup fresh cilantro, chopped
1/8 tsp. cayenne pepper
½ tsp. sea salt
2 vegan vegetable-based bouillon cubes
Additional salt and pepper to taste
Prepare all above ingredients.
In a large soup pot, cook carrots, onions and peppers in a small amount of water for about 10 minutes on medium high. Add water if the mix becomes too dry. Add celery and cook another 5 minutes.
Add 12 cups of water and all the vegetables except kale. Bring to a boil and reduce heat to medium low.
Add cilantro, garlic, rosemary, spices, and bouillon cubes. Bring to a boil. Cook for 10 minutes. Add quinoa or quinoa blend and cook another 35-40 minutes or until the quinoa or quinoa blend is done.
Add the kale. Stir and cook for 10 minutes longer. Serve!
This makes a large batch for about 8-10 people. You can freeze this and reheat later or take some for lunch at work.
© 2015, Vilma Reynoso, VEGoutwithVilms.com, VEG out: go Vegan. save Earth. be Good to animals.