Monday, November 14, 2011

Potato Kale Soup with Quinoa

Oh my I have been horribly distracted from my dear blog this last week or so and I have missed it terribly!

I have been feverishly working on wrapping up my final projects for school, which are many and detailed. On top of that I'm launching a new business that ties into my schooling, this blog and our general way of life.

Oh and then there's the usual laundry, dinner, house, animals, husband, kid, me (me??) whatnot that's always there. Whew! A heck of a lot of things going on.

But I have been cooking! Oh yes! And I will get the recipes up here because there are some fun ones.

And you know what I have learned? Summer is to salad as winter is to soup. Am I the only one who hated those damn things on the SAT test? Ugh. But it is true indeed...

Salads of Summer prevail for maybe three months out of the year... if we're lucky. Soup though? Soup gets a whole bunch of months. And that's good because I love soup.

This one combines several of my favorite ingredients including, yes it does: kale. I love kale. Like, a ridiculous amount. It's almost obscene.

To round it out I also included some delicious leeks and red potatoes. Think Vicchysoisse. And, of course, one of my other ingredient lurves: quinoa, for a little protein.

The soup was slightly spicy, very filling and perfect for leftovers.

Yield: about 6-8 servings

3 small leeks, halved and chopped
2 cloves garlic
Extra virgin olive oil
6-8 red potatoes, quartered (or halved if they're small)
5 cups vegetable broth
1 bay leaf
pinch red pepper flakes
1/3 teaspoon oregano
pinch rosemary
pinch thyme
pinch marjoram
1 1/2 cups water

3/4 cup dry quinoa
About 1-2 Tablespoons tamari
4-6 leaves kale, de-ribbed and chopped into bite sized pieces

In a soup pot, combine leeks, garlic and olive oil. Heat to med/high and cook, stirring until soft. About 2-3 minutes.

Add potatoes and stir then add broth. Reduce heat to med/low and add bay leaf, red pepper flakes, oregano, rosemary, thyme and marjoram. Cover and let cook until potatoes are tender, about 25-30 minutes. Check every 8 minutes or so and give it a stir.

Meanwhile cook your quinoa by bringing the 1 1/2 cups water to boil in a separate pot. Add quinoa and stir, cover and gradually reduce heat as quinoa soaks up the water. Don't for get to intermittenly stir it.

When done, turn off heat, remove lid and fluff. Set aside.

Add tamari and kale to your soup. Stir, ensuring kale is fully immersed in the soup. This will help soften it.

Taste your soup and add more tamari (or salt, if you like) as needed. When the flavor is to your liking, you're ready to serve.

Start by portioning quinoa into the bottom of your bowls. Ladle soup over top, ensuring an equal amount of ingredients and broth.

You can serve alongside a green salad if you like, or bread, if you want extra carbs.

This is the perfect healthy meal to warm you up on the cold winter evenings.



  1. This was DELICIOUS! Even my 9 month old loved it. I also threw in some baked tamari tofu at the end- thanks for a great recipe.

  2. This was SO good! I had a hankering for potatoes, kale and soup -- and I had leftover quinoa in the fridge. I'm so glad I stumbled upon your blog. Thanks for the recipe!



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