The best weather is upon us here in the desert. The air is crisp in the mornings and quite pleasant throughout the day. Perfect weather for a bowl of hot steamy soup. Typically cabbage or chard is used in this type of soup but the kale I had on hand worked great. The cumin and paprika in this recipe make the broth a beautiful rich color. Added finely ground black pepper for some kick at the end. About 40 minutes from start to finish.
Ingredients:
Olive oil
1/2 cup chopped green onion (green parts only)
3 garlic cloves (grated)
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1/2 cup of quinoa (rinsed well)
5 cups of vegetable broth
1 large Yukon potato cut into 1/2 inch pieces
1 small bunch of kale, stems removed and cut in ribbons.
1/2 teaspoon of salt
Finely ground black pepper to taste
To prepare:
Saute green onions in olive oil, add garlic, cumin, paprika and oregano. Stir for 5 minutes or so until onions are soft. Add quinoa and 5 cups of vegetable broth. Add salt, potato and kale. Cover and bring to a boil, reduce heat and simmer 20 minutes or until potatoes are soft. Add pepper to taste. Makes about 4 servings. Enjoy!
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