Contrary to what you might have (not) seen on this blog or in my kitchen lately, I do love to cook. I love combining flavors and nutrition, and, most importantly, eating. And while I haven’t been super inspired lately, I finally went running back at the beckoning of being cold, hungry, and needing more vegetables in my life. This soup gives me that.
It’s a win-win: Soup is delicious (especially the day after you make it), and having a pot of soup in the fridge is one of the best ways to get your veggies in. Just heat and serve! If you’re in a rush, you can even blend it all together to make one weird-ass, but healthy, smoothie to drink on the go.
At first I was calling this a winter minestrone, but now I’m not so sure. Wikipedia says minestrone is “a thick soup of Italian origin made with vegetables, often with the addition of pasta or rice… usually made out of whatever vegetables are in season.” I can’t confirm if the Italians have jumped on the all things pumpkin/butternut/turmeric/quinoa trend train, so let’s just leave it at this: Soup is good.
1/2 onion, diced
3 cloves garlic, diced
3 stalks celery, chopped
3 carrots, chopped
1/2 can pure pumpkin puree
1/2 butternut squash, chopped
2 cups diced tomatoes (or 1 can)
1 bunch kale, chopped
2 cartons chicken stock
salt & pepper
2 cans great northern beans, drained & rinsed
2 cups quinoa, cooked
fresh grated parmesan (for garnish)
In a large soup pot over medium heat, saute onion, celery, and carrots until onion is translucent. Add garlic, saute until fragrant. Add pumpkin puree, butternut squash, diced tomatoes, kale, chicken stock, and flavorings (salt, pepper, turmeric) to taste. Cover and simmer about 30 minutes, until veggies are tender. Add beans and quinoa, simmer a few minutes until warmed through. Enjoy with freshly grated parmesan on top.