I don’t know what it is about soup, but I LOVE it! I just made this one up and thought I’d share…actually it’s cooking on my stove right now! This soup was inspired by my meat-eating husband who mentioned something about ‘more protein’ last night as I was trying to figure out what to make for dinner. He is such an awesome husband because even though he is a carnivore he will eat whatever I make him, and most of the time he loves it! 🙂
Protein Power House Soup
1 small sweet onion, diced
8 cloves of garlic, chopped
1T coconut oil
2 cans chickpeas, drained and rinsed
2 cups frozen or fresh green beans
2 cups frozen or fresh broccoli florets
2t sea salt, divided
1t turmeric powder
1t garlic powder
8 c water
1/2 c quinoa
1. In a large stock pot with a tight-fitting lid, saute onion and garlic on medium-low heat (covered) until onion is translucent (about two minutes).
2. Add chickpeas, 1t sea salt, turmeric, garlic powder, and ume plum vinegar. Cover and let cook for 3 minutes.
3. Add green beans, broccoli, remaining teaspoon of sea salt and stir to combine. Cover and let cook for 2-3 minutes.
4. Add water, cover, and bring to a boil on medium-high heat.
5. Add quinoa, stir, and reduce heat to low. Simmer covered for 20 minutes.
6. Pour 4 cups of soup into blender and blend until smooth and creamy; this is a great way to thicken soups without adding cream. Add blended soup back into stock pot and stir to combine.
Soup can be stored in refrigerator for up to one week or in the freezer for up to one month. Enjoy!
FYI-Quinoa is a protein-packed grain that is very low in carbohydrates. It is also delicious cooked by itself as a substitute for rice. It cooks with a 2:1 water to grain ratio in the same way as rice. Keep an eye out for my soon-to-be-released Vegan ebook cookbook, it’s got some delicious quinoa recipes in it!