Ecuadorean Quinoa and Kale Soup

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.


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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