You must try this soup. Like today, or this weekend, or as soon as the temperature gets to 70, okay, maybe 65.
Yesterday I was browsing the epicurious website and stumbled on a soup that I’d bookmarked long ago. I’m on a mission to cook all the recipes I bookmark and rip out of cooking magazines so I decided to give this one a try. I had a lot of odds and ends left over from the chili I made earlier this week so many of the ingredients will seem familiar. I suggest making both in the same week, it makes grocery shopping much easier.
The recipe is adapted from here.
I took some liberties that I will outline below.
Chickpea, Curry, Coconut, Quinoa Soup:
(try saying that 5 times fast)
2 tablespoons peanut oil
1 onion, diced
2 carrots, chopped
1 jalapeno, seeds removed and diced
1 bell pepper, chopped
8 cremini mushrooms
1 tablespoon garlic
1.5 cups cooked chickpeas
2 cups vegetable stock
1 28 oz can of diced tomatoes
2 tablespoon tomato paste
2 teaspoons curry powder
1 can light coconut milk
1-2 teaspoon salt, add until it suits your taste (everyone likes different
2 cups cooked quinoa
In a stockpot, saute onion and carrots in peanut oil until softened. I used peanut oil instead of canola thinking a hint of peanut might go well with these flavors. I was right, if you’ve got peanut oil definitely use it.
Add jalapeno and bell pepper to onion mixture, cook until soft.
Next include mushrooms and garlic, saute for a minute or until garlic is golden brown.
Add chickpeas, veggie stock and tomatoes to pot. I just started using bouillon cubes instead of buying vegetable stock and I must say it’s a lot easier.
I used these guys.
They are vegan and after much research I determined they are also gluten-free. In case you’re wondering, I wasn’t sure about the yeast extract. Turns out it’s gluten-free most the time, unless it says it’s made specifically out of malt barley. Moral of the story, check your labels!
Anyway, back to the recipe, add tomato paste, curry powder and salt. Bring to a boil, then reduce to a simmer for 15 minutes or so.
In the meantime, make your quinoa.
Add coconut milk and simmer for another 10 minutes.
Once soup is done, ladle into a bowl and top with 1/2 cup of quinoa. The quinoa added something really special to this dish. The texture reminded me a little of tomato and rice Campbell soup but with about 10 times less salt and 100 times more flavor.
I mean it, try this recipe. We ate the entire batch last night. Hence the somewhat dark photos. I was planning to take some pictures in the morning light but someone had the last of the soup too fast…not naming names though.
Makes 4 servings.
One side note, if you’re making this for kids, I would omit the jalapeno. It had a kick for sure.
Looking forward to the long weekend. I’m assisting my first yoga class in Boston tomorrow morning and then we’re going to try to make a day trip out of town, location TBD. If you’re in the Boston area let me know if there are some must see spot this time of year. Sunday we’re hoping to find tickets to the Patriots Broncos game (big rivalry in this house) and Monday is my race.
Have a wonderful weekend.