Happy Monday friends!
I am currently in France with my mom having the ultimate mother-daughter bonding experience. We are currently in Aix-en-Provence. Today we are taking a pastry making class and tomorrow we are doing a market day/cooking class. To say I am in my element would be an understatement! I have been perfecting my best Julia Child "Bon Appetit" impression! Be sure to follow my Instagram for updates on our trip!
I didn't want to leave you all hanging with no recipe while I am gone so I thought I'd share this Spicy Quinoa Soup with you. There are two reasons I want to share this soup recipe with you:
1. We are just a week away from The Casual Veggie e-Cookbook launch. I figured I would give you a way to use up all those veggies in your fridge until the cookbook comes out. Are you as excited for October 19th as I am? This cookbook is going to change your world. 166 recipes featuring 29 different veggies...there are even some dessert recipes. Veggies in your dessert...say what?!?
2. My hubby is currently eating this soup for dinner while I am away...this is huge.
Since deciding to cook plant-based meals at home, my hubby has definitely had some skeptical moments. While he is very open-minded when it comes to trying what I make, looking back, I realize that going from a meat-eating mentality to having a bowl of sautéed Swiss chard may not have been the way to win him over to the plant-based lifestyle (whoops). Luckily, he didn't give up on me and still continues to come home for dinner every night.
I feel like things turned a corner last week before I left. I set out to recreate a soup that a friend brought me when I was sick and I did so with success. So much success, in fact, that the hubby asked me to make some for him while I am gone (#score). I served a pretty rockin' soup with some garlic bread and pumpkin donut holes for dessert.
This is far from the flavorless bowl of Swiss chard that I served a couple weeks ago. It is packed with flavor and nutrition. It definitely packs some heat from the jalapeno and cayenne pepper but it's not over the top. If you're not a spicy person, you could cut back on the amount of cayenne pepper or completely omit it.
We're off to St. Remy tomorrow for some hiking and more cooking. I hope you enjoy the soup!
Note: This post contains affiliate links, which means that if you click on one of the product links, I’ll receive a commission. This helps to put food on my table and on the blog!
Spicy Quinoa Soup
Makes 6 servings
Note: Since the quinoa absorbs some of the broth as it sits, you may need to add extra broth if you don't eat the soup immediately. Just add the broth until it reaches your desired consistency.
2 teaspoons olive oil
1 onion, diced
5 cloves garlic, minced
1 yellow pepper, diced
1 jalapeno pepper, deveined, seeded and diced
1 tablespoon hot paprika
2 teaspoons cumin
1/2 teaspoon salt
5 cups vegetable broth
1 can diced tomatoes
1 cup quinoa
1 can chickpeas, drained and rinsed
1/4 teaspoon cayenne pepper, optional
1. Combine oil, onion, bell pepper, and jalapeno in a Dutch oven. Over and cook over medium heat for 8 to 10 minutes until vegetables soften.
2. Stir in garlic, paprika, cumin, and salt. Cook until fragrant, about 30 seconds.
3. Stir in broth and tomatoes. Bring to a simmer. Stir in quinoa and simmer for 8 minutes.
4. Stir in chickpeas and continue to simmer until quinoa is done, about 5o to 7 minutes. Stir in 1/4 teaspoon cayenne, if using.
*This post contains affiliate links, which means that if you click on one of the product links, I'll receive a commission. This helps to put food on my table and on the blog! :)