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[to the tune of “Summer Nights,” à la the musical Grease]
Winter simmer, made me some soup
Winter simmer, quinoa to boot
I had some leeks, wasting away
And some cabbage, looking blasé
Winter chill simmering still, to uh-oh those winter nights…
Alrighty, then. Don’t quit my day job, you say? I will keep that in mind. This soup turned out pretty fantastic, given the relatively boring ingredients that inspired it. Of course, you can always add your favorite spices. I opted for a dash of freshly ground black pepper and some nutritional yeast. Your taste buds may vary.
My favorite part was being able to freeze portions for later use. That way, I have back up meals when I don’t feel like cooking and still want to stay healthy.
Also, check out the frozen yogurt treat I made while waiting for the soup to complete. Whups. That rhymed. Sorry. Here’s the video:
** Cabbage, Leek and Quinoa Soup Recipe:
2 leeks, sliced or chopped (your choice, as long as it is in cookable pieces)
1 onion, chopped
1 tbsp oil (I used sesame, but you can use any kind of oil you want)
1 cup quinoa, rinsed
48 oz broth (I used chicken, but you can use any kind of broth you want)
For the shorter cooking time in a regular pot, like I did:
Sauté leek and onion with oil in your pot, about 5 minutes. Add broth and bring to a boil. Add quinoa, stir and bring to a boil. Cover and simmer for 20 minutes and frequently check after that until quinoa “sprouts”.
For the slow cooker method:
Mix everything together in your slow cooker and cook on low for 5-6 hours.
** Homemade Frozen Yogurt Recipe (based on Banana Ice Cream recipe from Rule of Yum):
single serving yogurt from your freezer (any flavor, though plain low fat is healthiest)
1/4-1/2 cup frozen fruit (any kind; I used cranberry and peaches)
Add everything to your blender and pulse until well mixed and resembling soft serve ice cream. Enjoy!
**Nominal Nutritional Information:
Leek is rich in folate, vitamin C, potassium, calcium, and phosphorus.
Cabbage supply decent amounts of vitamins K and C.
Sesame oil is known for containing vitamin e. Please check labels on your favorite oils before consuming.
Quinoa provides a good vegetarian source of protein, with all the essential amino acids. It also serves up magnesium, iron, copper, phosphorus, and vitamin B2.
Please check labels on your favorite broth before consuming, as many pre-packaged versions contain high amounts of sodium. Chicken broth, for example, contains trace amounts of vitamins A, C and calcium. Broth can be a great vehicle for immune-boosting soups.
Yogurt containing “live and active cultures” have probiotics that are good for digestion and immune systems. Most yogurt provide protein, calcium, vitamin B-2, B-12, potassium, and magnesium. Please check labels and look for lower sugar content. The lower the fat, the more sugars and other chemicals you may be about to consume.
Cranberries have high concentrations of vitamin C, dietary fiber, manganese and vitamin K.
Peaches have notable amounts of vitamins A and C, potassium, calcium, phosphorus and magnesium.