Toasted Quinoa & Farm Vegetable Soup

bowl.jpg

When I saw this recipe in Cooking Light magazine, I just knew I would love it! I am a big fan of veggie soup and this recipe allows a lot of room for creative alterations. What really caught my attention was the technique of toasting the ever-popular quinoa grain. I had never heard of that before! I decided to make a batch and include Eckert’s home grown squash instead of celery root, and I also tossed in some Eckert’s homegrown garlic that I had curing in my pantry.

After sampling the soup to our classroom team, we came to the consensus that this recipe needed to be part of our Holiday Wine and Food class. This soup is an excellent pair for Sauvignon Blanc and we just happened to have one in our wine lineup for the class. Most Sauvignon Blancs have herbaceous notes and as a result they pair well with veggie dishes ranging from steamed asparagus to summer salads. Sauvignon Blanc is my go-to summer patio wine because I find it refreshing on a hot day with lighter summer meals. I am thrilled to have discovered this pairing with a soul-warming soup. 

Another bonus about this recipe is that it’s gluten-free and vegan. You can make this recipe for friends and family members following these special diets but I can guarantee it will also appeal to your whole guest list. I can’t wait to see what our classroom guests think about our version of Toasted Quinoa & Farm Vegetable Soup!

Eat well this holiday season,

Angie

Toasted Quinoa & Farm Vegetable Soup

1 cup uncooked quinoa*
2 Tbsp. olive oil
¼ cup small diced onion
¼ cup small diced carrot
¼ cup small diced bell pepper
4 garlic cloves, peeled and sliced
½ tsp. kosher salt
1 tsp. minced fresh rosemary leaves (or 1/2 tsp. crushed dried)
¾ tsp. ground cumin
6 to 7 cups unsalted vegetable broth, divided
¼ cup small diced unpeeled gold or russet potato
¼ cup diced peeled sweet potato
½ cup large diced Eckert’s peeled butternut squash
½ cup small diced zucchini
½ cup thinly sliced Brussels sprouts
½ tsp. kosher salt, optional
¼ cup roughly chopped fresh parsley

Preheat oven to 325 degrees.

Spread quinoa in a thin layer on a rimmed baking sheet; roast until lightly browned about 20 to 25 minutes; stirring every 8 to 10 minutes. Set aside.