Every month in 2016 I’ll share four recipes as part of Dr. John Douillard’s 3-Season Diet Challenge. My intention is to help you discover the glow we can feel – inside-out – when we eat with the rhythm of the seasons. Each new harvest brings us into balance with the sun, snow, warmth, cold and other changes in the natural world and in our bodies. Starting with this recipe, I invite you to join me in savoring this month’s flavors while experiencing the personal transformation that can come from this ancient Ayurvedic approach to food! (Find more 3-Season Diet Challenge recipes in the categories to the left (under “Recipes”) or in the search bar above.) Enjoy!
My last post on The Truth About Quinoa and Shopping for Brands You Can Trust left me with a hunger for my beloved Andean grain. With little effort this soup can manifest out of a well-powered pantry, with heart-warming effects from the fragrant blend of spices, herbs and miso. The pureed potatoes give the nutty quinoa a silky base to play in, resulting in a texture that feels hearty while nourishing the soul. You can freeze leftovers for defrosting on lazy, white-out winter eves!
Try making homemade ghee. You'll quickly fall in love! If you're pinched for time, buy it online or at your local health food store.
If you are shopping for stock, choose a carton of organic stock (including vegetable) that contains legible and familiar ingredients (avoid curious-sounding words). I also like to make stock with concentrated bouillon. "Better than Bouillon" is a reliable brand. Follow the instructions on the jar for making the amount needed. You can substitute the vegetable stock in this recipe for homemade turkey stock. The same process can be applied for making chicken, pork or beef stock as well.
- Ghee - 2 tablespoons (substitute with coconut oil or butter)
- Yellow onion - 2 cups, minced
- Garlic - 1 tablespoon, minced
- Potatoes - 12 cups, diced
- Sea salt - 1 teaspoon
- Yellow curry powder - 1 teaspoon
- Freshly ground black pepper - 1/2 teaspoon
- Ground cumin - 1/4 teaspoon
- Water - 3 cups
- Vegetable stock - 2 cups (substitute with chicken stock)
- Bay leaf - 2
- Jalapeno - Minced (optional)
- Quinoa - 1 cup, rinsed
- White miso - 2.5 tablespoons
- Parsley - 1 cup, minced
- Almonds (optional) - Coarsely chopped and toasted
- Note: If you made your own stock and need to defrost it, take it out of the freezer and let it rest on the counter long enough to slide out of the container and into a pot for melting over low heat. If you forgot to take it out of the freezer earlier, no worries - put the container in a bowl of hot water to let the sides defrost, then transfer to a pot and melt.
- Rinse the quinoa in a fine-mesh strainer ahead of time to remove the bitter coating called "saponin." When it stops foaming like soap, the saponin is sufficiently washed off.
- In a large soup pot, heat the ghee (or olive oil) over medium low heat. Add the onions and saute until translucent. Add the garlic, salt, curry, pepper and cumin, and saute for 1-2 minutes more.
- Stir in the potatoes, bay leaf and optional jalapeno. Pour the the water and stock over the vegetables and cover with a lid.
- Bring to a boil and reduce to a simmer for about 20 minutes, until the potatoes are fork-tender.
- When the potatoes are ready, remove the bay leaves. Use an immersion blender or food processor to blend the soup.
- Return the soup to the burner and bring back to a gently rolling boil. Add the quinoa and reduce the soup to a simmer, covered, cooking for about 12 minutes longer until the quinoa is translucent with white threads curled around the grains.
- Remove from heat and stir in the white miso and parsley. Garnish with optional toasted almonds.
- Storage: Store leftovers in plastic or freezer-safe glass containers. Allow to cool before putting in the freezer. Label your containers with the name of the contents and date. Liquids expand when frozen, so leave an inch of headspace between the surface of the soup and the top of the container.