Wednesday, September 18, 2013

A Light Ratatouille Quinoa Soup

Ratatouille Quinoa Soup

  • 1 tbs olive or grapeseed oil
  • 1½ cups diced eggplant (most of the skin removed, but leave a little for color)
  • 1½ cups quartered and sliced zucchini squash
  • 1½ cups chopped sweet onion
  • 2 cloves of garlic, minced
  • ½ cup quinoa
  • 3 bay leaves
  • 1½ tsp dry thyme leaves
  • 6 cups of chicken or vegetable stock
  • 3 cups of crushed tomato
  • ¼ cup hot chopped peppers (jarred)
  1. Toss the eggplant, zucchini, onion and garlic in oil. Then place in a preheated (med-high) dutch oven or soup pot.
  2. Saute for about 2 minutes, then add quinoa and herbs. Saute until quinoa is golden brown and veggies have started to caramelize (about 8 more minutes).
  3. Add the stock, then tomatoes and peppers, stir.
  4. Once it comes to a rapid boil, reduce heat to simmer and cover. Simmer 20 minutes.
  5. Serve with fresh chopped basil or grated cheese.

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