Because Murphy’s Law is ever present around here…I HAVE A COLD!! Two days before my thesis defense!!
This is not me panicking. At all. Not even a little bit.
I mean, obviously it’s no big deal that in my current foggy-minded state I have to cram as much about cell biology and insulin-regulated glucose transporter trafficking into my head as possible. And memorize an hour long presentation. And figure out how I’m not going to cry in front of everyone I know as I go through my acknowledgments slide.
Oh, and did I mention I saw a mouse run through my bedroom on Friday? Yes, things are just PEACHY around here.
But then there is this soup and it’s so vegetable stuffed that I dare to dream it’s going to be the thing that cures me. At the least it’s going to fuel me through the next few days, and that totally counts for something.
And even better than that, it’s EASY. Like, wham bam thank you ma’am in thirty minutes or less easy. I love that.
“The Anti Flu” is in the building. And it tastes so good.
- 2 tbsp olive oil
- 1 onion, chopped
- 1 red bell pepper, seeded and cut into ½-inch pieces
- 5 garlic cloves, minced
- 1 tbsp paprika
- 2 tsp ground coriander
- 1½ tsp ground cumin
- 6 cups vegetable broth
- 1 lb red potatoes, peeled and cut into ½-inch pieces
- 1 cup white quinoa, rinsed
- 14 oz canned diced fire roasted tomatoes
- 1 lb frozen peas
- salt and black pepper, to taste
- 8 oz monterey jack cheese, grated
- ½ cup minced fresh cilantro
- Heat oil in a large heavy bottomed pot over medium heat until shimmering. Add in the onion and bell pepper and saute until softened, about 5-7 minutes. Stir in the garlic, paprika, coriander, and cumin. Cook until fragrant, about 30 seconds, stirring constantly. Stir in the broth and potatoes. Bring to a boil over high heat then lower to medium-low and simmer for 10 minutes.
- Stir in the quinoa. Simmer for another 8 minutes. Stir in the tomatoes and peas. Return to a simmer and cook for another 5 minutes.
- Season to taste with salt and black pepper. Serve topped with cheese and cilantro.
More healthy soups:
From Around the Web:
Quinoa Vegetable Soup with Kale from Cookie + Kate
Gluten-Free Quinoa and Cauliflower Chowder from Foodiecrush
Kale and Quinoa Minestrone from Cooking Classy
Quinoa Corn Chowder from The Recipe Rebel