This quinoa soup is seriously going to rock your world. Helloooooo winter – I’ll be serving this soup at least once a week.
Now that I’m able to start eating more foods (and healing my gut) I’m loving all the new flavors and textures.
Apples, quinoa and chocolate to name a few. Hehe…
I’m in love with trying new foods.
Especially when my body loves them and doesn’t react to them in a negative way. It’s kind of amazing.
And I love it.
I’ve been hugging my bowl of sweet potato quinoa soup all week and let me tell you something… it’s pretty gosh darn fabulous.
You SO wanna eat this.
Like every DAY.
Just warning you.
You should probably stock up on quinoa and sweet potatoes because you’ll want to serve this one again next week…. and possibly for Thanksgiving, too!
It’s amazing how often we speed through life without taking time for a hug or without even asking for one, isn’t it?
I’ve been dealing with my health issues for almost 7 years now and sometimes, well… I just wanna hug. Don’t we all? It’s amazing how consuming hugs and love feeds our heart and makes us feel cared for and loved. Isn’t it?
It’s almost like a hug puts love into our bodies. Now, I know organic food and green juice makes us healthier but sometimes a hug is all we need to make us healthier.
I’ve lived alone now for 3 years and I love it.
ABSOLUTELY L-O-V-E it. Hehe.
It’s kind of the best thing EVER.
But I still crave a hug.
Even if it’s from my sister or my best guy friends because a hug is so much more than just a, well, hug.
I tend to hug everyone. Kinda funny but I’m a lovable person and hugs just make me so gosh darn happy.
How about you. What makes you feel full with love?
Is it a green juice, a walk in the park, a cup of tea or a piece of dark chocolate? Or maybe it’s none of those things…
I’d love to hear what you think.
- 1/2 cup quinoa
- 1/4 cup extra-virgin olive oil
- 1 large white onion diced
- 2 garlic cloves peeled, chopped
- 4 cups organic vegetable broth
- 2 large organic sweet potatoes peeled and grated
- 1/4 tsp. cumin
- 1/4 tsp. chili powder
- 1 tsp. sea salt
- 1/4 tsp. pepper
- 1 Tbsp. organic dried cranberries
- 1/4 cup parsley finely chopped
Cook quinoa on stove top according to package directions.
Place a large stockpot over medium heat; add oil and onions. Sauté the onions until golden brown. Add the garlic; cook for another 3 minutes.
Pour in the vegetable broth and grated sweet potatoes; bring to a simmer and add cumin, chili powder, sea salt and pepper. Cook until sweet potatoes are tender, approximately 20 minutes. Then, carefully transfer mixture, in batches, to a food processor. Puree until smooth.
Return mixture back to the pot on the stove over medium heat, add in dried cranberries and cooked quinoa; cook for 5 minutes then remove from heat.
Serve warm. Garnish with parsley.