Not only is this recipe quick easy to make but it stores in the fridge and is great for lunches during the week. Since I have been working long hours lately, I have to have a serious cooking day to plan out my meals and make food for the week. This weekend I got crafty and created my very own soup with ingredients that I had in the house. Hope you enjoy it.
- 1 Tbsp. Olive oil
- 1 Large yellow onion, finely chopped
- 2 Stalks of Celery
- 3 Cloves of garlic, minced
- 2 Sweet potatoes, cut into 1/4 inch chunks
- 1 tsp. curry
- 1/8 tsp cayenne pepper
- 1 Tbsp. Ginger
- 1 15 oz can navy beans or any white bean of your choice (rinsed)
- 1 Cup dry quinoa
- 6 Cups low sodium vegetable stock
- Crushed red pepper flakes
- Salt and pepper to taste
- Heat the olive oil in a large pan over medium heat. Add diced vegetables (Onion, sweet potato, celery) and sauté for about 5 minutes, stirring occasionally.
- In a separate pan, prepare quinoa according to directions
- Add 6 cups of vegetable stock and beans to a pan. Bring to a boil. Reduce heat and add the cooked quinoa
- Add the garlic, curry, ginger and cayenne pepper to the vegetables and saute for 1 more minute
- Combine the vegetables into the soup pan and allow it to simmer for 15 minute
- Top with non-fat Greek yogurt or hot sauce of your choice. If soup is too thick add a bit more stock or water. Season to taste with salt, pepper and crushed red pepper flakes to taste.
Remember to taste test as you go and adjust measurements to your preference. Stay FRESH!