I love soup. I love it more than a person probably should. To me, it’s a pretty perfect food. But only, and I mean ONLY, if it’s done right. In other words, no whimpy soup for me. Give me texture, give me flavor and give me satisfaction. Give me this Veggie Lentil Soup!
You can certainly buy chicken noodle soup from a can. And it’s certainly going to taste “okay.” And that’s totally fine when you’re feeling sick and don’t care about taste. But what about when you crave chicken noodle soup and you’re not sick? If you’re me, that canned stuff just won’t do. That’s why I created my version of Homemade Chicken Noodle Soup. Because we all deserve delicious soup! Want to see me make it!? Head over to my feedfeed tv channel, Lunch & Learn, to watch!
I love pumpkins. There. I said it and now it’s out of the way. I’m not sorry about it either. Because pumpkins are 100% awesome and they 100% make me happy. So happy that nearly all of the Halloween decorations in my house involve a pumpkin somehow. Beyond looking at them, I also love to eat them. And while I love a yummy sweet treat made with pumpkin, I also dig the savory stuff. Enter this Pumpkin Spice Lentil Soup!
Have you ever wondered why that miso soup from your favorite sushi restaurant tastes so good? It because they use an amazing, flavorful broth to create it! Have you ever heard of dashi? Well now you have, and now you’ve got the intel you need to make delicious miso soup at home!
Comfort can come in a lot of different forms – a hug, kind words, a fuzzy blanket, or a warm bowl of chili. Chili? Yes, for me chili is comfort. It’s a warm bowl of pure happiness. Why is that? I think I’ve figured it out and guess what – it has everything to do with emotions and memories and that’s what makes it a perfect Fertility Friday food!
Why I made this recipe: Because “soup season” has officially begun in my household and because I really enjoy a bold-flavored, hearty soup like this Red Curry Quinoa Soup.
Why I love this recipe: Well, for the reasons I made this soup and for a few more too. First, quinoa is one of my favorite grains, not only is it nutritious, but it cooks super fast. That means this soup comes together fast too! Why else, you ask? Because it’s totally satisfying. There’s nothing I dislike more than a weak, bland, watery soup. This one is none of those things!
How this recipe is healthy: Oh, that quinoa! Not only does it cook fast, but it is so nutritious! A perfect source of vegetarian protein and loaded with fiber and iron, it’s a delightful alternative to rice and other grains. And how about that red curry paste! Never heard of it? Well, let me introduce you to your new kitchen staple. This stuff is simply magical. Typically used in Thai cooking, it adds serious depth of flavor to any dish you make, plus a little heat. All of that flavor doesn’t even come at a caloric cost either! The ingredients, usually chili peppers, garlic, galangal (or Thai ginger), shallot, spices and kaffir lime are foods that are loaded with antioxidants and other nutrients, that also happen to be amazingly flavorful. A true culinary and nutritional gem.
And here are the pretty pictures:
A hearty soup made with earthy, robust red curry paste, fresh vegetables and quinoa.
- 1 tablespoon olive oil
- 1/2 yellow onion, diced (about 3/4 cup chopped)
- 1 green bell pepper, seeded and diced
- 1 medium sweet potato, diced (about 1 1/2 cups chopped)
- 2 cloves garlic, chopped
- 1 tablespoon red curry paste
- 2 teaspoons peeled, chopped fresh ginger
- 1 cup quinoa
- 4 cups vegetable or chicken broth (or water)
- 2 tablespoons lime juice
- Sea or Kosher salt, to taste
- 1/4 cup chopped fresh cilantro
- Heat the oil in a pot set over medium-high heat. Add the onion, pepper and sweet potato and cook, stirring frequently, about 10 minutes.
- Add the garlic, curry paste and ginger and cook, stirring, for 1 minute. Add the quinoa and cook 1 minute more. Stir in the broth and bring to a boil. Reduce heat to a simmer and cook for about 20 minutes or until potatoes are tender and quinoa is cooked.
- Remove from heat and add the lime juice. Season with salt to taste and garnish with fresh cilantro before serving.
- Cut the potatoes into half-inch cubes, this helps them to cook more quickly. And don’t worry if they’re not exactly a half-inch, just about that size is perfect! 🙂
- Portion is a generous 1 cup.
- Serving Size: 6
- Calories: 164
- Sugar: 2
- Sodium: 637
- Fat: 4
- Saturated Fat: 1
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 26
- Protein: 6
- Cholesterol: 0