Saturday, March 19, 2016

Quinoa and Kale Soup

With this big Nor'easter that is about to hit New England this weekend, I decided it was best to gear up for this storm with some hearty soup. I hate staying indoors all weekend long, but sometimes I can justify it for meal prepping. Since everyone is gearing up for the storm, I wanted to make a soup that is in essence "my kitchen sink" but still provided a hearty bite. Plus, I had some cut up butternut squash in my freezer that needed to be used up!
This soup is not only packed with protein and veggies, it is also vegan! Now, I'm not a vegan but I think it's nice to try and eat a mostly plant-based diet, most of the time. So vague-- right? I don't try to "schedule" my no meat days, but I usually follow Meatless Monday, stay away from it on Fridays and maybe a few other times during the week. I know that meat has protein, but so does quinoa, beans, tofu, etc. There are so many ways to get protein... so following a mostly plant-based diet, it forces you to be creative!

So put on your thinking caps, get in your nutrients, and help save the environment by eating your greens!
2 13 oz. can Red kidney beans, drained
6 c. Butternut squash, cubed
3 cloves Garlic
3/4 c. Roasted corn, frozen (I used a Trader Joe's brand)
2 c. Kale, raw, rough-chopped
8 c. Vegetable broth
2 tsp. ground Cumin
1/2 tsp. ground Nutmeg
1 c. Quinoa, uncooked
Sea salt & Black pepper to taste
Juice of 2 lemons

Yields ~ 8 servings

Directions: In a large boiling pan, add in beans, squash, corn, kale, and vegetable broth and bring to a boil. Drop heat to medium before adding in the uncooked quinoa. Place lid on top and simmer for 30 minutes (or until quinoa is cooked). After everything cooked through, I added the cumin, nutmeg, salt and pepper and just let the soup simmer for ~ 12 minutes (let everything combine together).  Before serving, I added fresh squeezed lemon juice to help brighten up the flavor as everything is pretty heavy in this soup. Serve with some nice toasted baguette ~Enjoy!

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