[vc_row][vc_column][vc_column_text]Light and healthy eating doesn’t mean flavorless and boring. In fact, with just the right fresh ingredients and seasonings you can make a big difference in the quality of a meal.
We came across this fantastic organic kale at our local farmer’s market, and got inspired. There are many ways to enjoy fresh kale (for instance, click HERE to see our posting on making the best kale salad), but we love using kale in soup.
Here we are sharing a recipe for Quinoa & Kale Soup that is brimming with flavor, high in nutritional value, and easily made into a vegan/meatless meal option. This soup is unbelievably filling without all the fats or empty carbs. In addition, this wonderful soup can come together in minutes, so it’s a quick gourmet option, too.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]
- 4 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 1/4 cup diced white onion
- 1 small acorn squash or butternut squash, peeled, halved, seeded, cut into 1/2″ cubes[url href=”http://theseriousfoodie.net/wp-content/uploads/2015/03/IMG_0916-300×200.jpg”][img src=”http://theseriousfoodie.net/wp-content/uploads/2015/03/IMG_0916-300×200.jpg” width=”300″ height=”200″ class=”alignnone size-medium” title=”IMG_0916″][/url]
- 1 small garlic clove, very thinly sliced
- 1/4 cup dry white wine
- 4 cups vegetable stock (or chicken stock if you’re not going vegan) mixed with 2 cups water, warmed
- 1 14 oz. can of diced tomatoes
- 1 1/2 tsp granulated sugar
- 3 1/2 Tbsp chopped fresh parsley
- 2 Tbsp chopped fresh thyme
- Kosher salt, freshly ground pepper
- 1/2 bunch Tuscan kale (shown), red Russian or other kale (about 5 oz.), center stems removed, leaves torn
- 3/4 cup quinoa
- In a large stockpot, heat butter and olive oil over medium-high heat. Add diced onion, and saute about 2 minutes, until softened. Add in the squash, then saute for 5 minutes.
- Add garlic and saute for 1 minute longer. Add the white wine, and simmer for 1 minute. Add in the broth, diced tomatoes, sugar, parsley, thyme, and bring mixture to a boil, then reduce heat to medium and allow soup to gently simmer, uncovered for about 10 minutes. Salt and pepper to taste.
- Add in dry quinoa then cover and cook 15 – 20 minutes longer until the quinoa has “bloomed”.
- Add the kale and cook, uncovered, until kale has wilted, about 5 minutes.
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