Soup soup soup. It’s the middle of January and the wind chill has been below zero so often that I’m not going to even apologize for all the soup recipes I’m posting. Deal with it! I found this one after searching for recipes to make with my turkey stock. I happen to like this blog as well so knew the recipe would be good. Thanks Je Mange La Ville! I switched the grains and left out the actual turkey meat, added in some cauliflower. Turned out well.
- 3 C. turkey stock
- 1 medium onion – diced
- 3 cloves garlic – minced
- 1/2 C. carrots – chopped
- 2 heads broccoli – chopped
- 1/2 head cauliflower – chopped
- 2 T. (or less to taste) curry powder
- 1 t. (or more) cumin
- 1 can lite coconut milk (or 1/2 can regular with 1 cup water)
- 1 cup cherry tomatoes – cut in half
- 1 t. minced fresh ginger
- 1 T. vegetable oil
- 1 C. red quinoa (or brown rice/regular quinoa)
Heat the oil in a heavy stock pot. Add onion and carrot — cook until soft, 3-4 minutes. Next add garlic, spices, and ginger. Sauté for a couple more minutes, then add turkey stock, coconut milk and diced tomatoes. Season with salt/pepper. Add quinoa and let simmer until rice is tender — about 35-40 minutes. Clean broccoli/cauliflower and cut off the florets. Add to soup and cook until tender (4 minutes or so). Taste for seasoning and serve with fresh bread.
Notes: Lovely, filling and healthy. I like the soups with a bit of coconut milk but not so much as to make it over powering and too heavy. And I love love love quinoa. The red quinoa is just pretty too.
Servings: 6-8 bowls