Quick! Winter is on its way out! This week might be the last chance to make oodles and oodles of soup. Once it warms up (yay!), we'll all be searching for bitter greens and raw veggies. Take advantage of this opportunity to soup-up on the last few chilly evenings this season.
Particularly if you're in need of a quick weeknight dinner, read on...
This soup combines my two favorite winter veggies: sweet potato and squash, plus coconut milk, which just makes everything wonderful. It has the added benefit - and flavor - of garlic and onions, plus the extra punch and toothsomeness of quinoa. All of these goodies, all in one bowl? Yup, it's for real. And it's super yummy.
Bonus? This recipe takes just 30 minutes to throw together (and only 10 minutes of that is active).
This is another testament to the value of batch-cooking: you can save a huge amount of time by having your squash, sweet potatoes, and quinoa cooked in advance. Plan to prep them for the week ahead, then simply pull from the fridge and toss them into this recipe when you're in need of a quick weeknight meal. (If you're looking for other quick throw-togethers for the ingredients you've prepared in advance, check out this post on Veggie Centric, super-simple meals. Turn these into soups, casseroles, rice bowls, stir frys... the combinations are basically endless and all are uber-nourishing. Who says eating plants has to be boring?)
If you are preparing your squash, sweet potatoes, and quinoa in the same time frame as you plan to make this soup, bank on an extra 45-60 minutes to roast squash, 40 minutes to bake sweet potatoes, and 20 minutes for quinoa on the stovetop.
This is a great way to use up the last of those winter veggies hanging out under your counter. Oddly enough, I have been enjoying the leftovers as post-workout refuel the last few days. Warm, savory food can be a really nourishing way to start the day, meaning we're less hungry and more energized for the rest of the day. Soup for breakfast? I know. It's wild. Give it a go!
If you're intrigued by the little gluten-free muffins pictured alongside the soup, you're in luck! The recipe for these is included in Eat Deliciously, Live Vibrantly -- my latest eCookbook. They're paleo, vegan, and gluten-free; super simple; super delish. You can download the eCookbook (which features 8 other simple recipes for a week of great eating) here.
While I can't wait for it to warm up [hurrah, runs in the park!], I will miss the excuse to eat warm bowls of semi-solid food for most meals. :)
What's the best soup you've had this season?
- 1 tbsp coconut oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2" fresh ginger, peeled and minced
- 2 leeks, washed well and sliced into 1/2" strips
- 1 1/2 tbsp curry powder
- 1/2 tsp cinnamon
- 1/4 tsp cardamom
- 4 cups vegetable broth
- 2 cups roasted kabocha squash or acorn squash, cubed
- 1 medium sweet potato, baked and cubed (skin on)
- 3/4 cup cooked quinoa
- 1 cup coconut milk
- 1/2 tsp sea salt
- 1. Heat coconut oil in a large soup pot over medium heat.
- 2. Add onion, garlic, and ginger; sautee 2-3 minutes until soft and fragrant.
- 3. Add leeks; continue to sautee 1 minute longer.
- 4. Slowly pour in vegetable broth and spices; stir to combine.
- 5. Turn heat to medium-high and bring the contents to a boil. Allow to boil for 1-2 minutes.
- 6. Reduce heat and add squash and sweet potato.
- 7. Allow these to cook for 5 minutes.
- 8. Spoon 2 cups of the soup mixture into a food processor and blend until smooth. Return the puree to the soup pot and stir to combine.
- 9. Turn heat off. Add quinoa (stir), then add coconut milk (stir).
- 10. Add your sea salt, stir to combine one final time, and serve.
- Save a huge amount of time by having your squash, sweet potatoes, and quinoa cooked in advance. I like to prep these on Sundays for the week ahead. Simply pull them from the fridge and toss them into this recipe when you're in need of a quick weeknight meal.
- If you are preparing your squash, sweet potatoes, and quinoa in the same time frame as you plan to make this soup, bank on an extra 45-60 minutes to roast squash, 40 minutes to bake sweet potatoes, and 20 minutes for quinoa on the stovetop.