Day 4 of 5 Days of Soup-Quinoa and Kale Soup

Here are two of the most popular ingredients brought together in this amazing soup. A full blast of healthy!!! If you follow along here you know you get a wide variety of foods from vegan and vegetarian to full on carnivore to decadent. Something for everyone. I love food, I love veggies and fruit and we all like to have variety. Soups in this house are huge, there is not one that I put in front of Amber that she doesn’t gobble down with enthusiasm. This soup was no exception. Full on flavor, filling and satisfying!!

I would love to share a big bowl of soup with you. So pull out the pot and try this one!!

Quinoa and Kale Soup by Noshing with The Nolands

5.0 from 1 reviews
Day 4 of 5 Days of Soup-Quinoa and Kale Soup
Author: 
Recipe type: Soup
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
A delicious healthy wonderful soup!!
Ingredients
  • 1 Tbsp. olive oil
  • 1 cup onion, diced
  • 4 large cloves garlic, minced
  • 2-900 ml vegetable or chicken stock
  • 1- 14 oz. can diced tomatoes
  • 1 tsp. rubbed Dalmation sage
  • 1 tsp. thyme
  • Salt and pepper to taste
  • 1-14 oz. can white beans, drained and rinsed
  • 4 cups chopped Kale
  • 1 cup cooked quinoa
Instructions
  1. Heat the olive oil in a large pot and saute the onion and garlic until translucent. Add the chicken stock, tomatoes, sage, thyme and salt and pepper. Simmer for 20 min.
  2. Add the white beans and kale and simmer for 5 min. Add the cooked quinoa and heat through. Adjust seasonings and serve.

 

No Cream Creamy Tomato Soup

Day 3 of 5 Days of Soup and this is one that is a bit lighter than the last two but we are so not compromising on the flavor. This soup is fantastic. I did use my homemade canned tomatoes but that can be remedied with any canned tomato and some sprigs of fresh basil. There is also a trick to make a soup more flavorful and creamy without the calories and that is to use Parmesan rinds. We love Parmesan here and I mean by that Parmigiano Reggiano, I buy nothing else. Expensive yes, but you don’t have to use tons for great flavor and if you use everything including the rind, even better!! I just save them and add them to soups or stews when I am making them.

As I have said before when I use olive oil it is EVOO and when I use Parmesan it is Parmigiano Reggiano and as Mario Batali says “The Undisputed King of Cheese”.

To also make this soup creamy I used a potato, a little secret that I got from Joan Lunden’s cookbook. It makes it creamy and thick. Nicely done Joan and thanks for the idea!!

Lastly I added a little Greek yogurt to up the creaminess but to take away the tartness I did this next trick.

I have done this for years, adding a bit of sugar cuts the acidity from the tomatoes and the tartness of the yogurt, and adds a bit more flavor too! I always use a sprinkle with sliced tomato sandwiches or BLT’s, try it next time and you will see the difference.

Onto the soup at hand. We all loved this one and you will too!!


5.0 from 2 reviews
No Cream Creamy Tomato Soup
Author: 
Recipe type: Soup
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
A fantastic creamy tomato soup with no cream!!
Ingredients
  • 1 Tbsp. olive oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 3 large sprigs of basil
  • 42 oz. canned tomatoes
  • 2 cups vegetable or chicken stock
  • 1 large potato, diced
  • 1 12 oz. jar roasted red peppers
  • 1-2 Parmesan rinds
  • 1 tsp. sugar
  • ¼ cup Greek yogurt
  • Salt and pepper
Instructions
  1. In a large pot saute garlic and onion over medium heat in the Tbsp. of olive oil until translucent. Add tomatoes, broth, basil, potato, roasted red peppers and Parmesan rinds. Cook for 30 min. simmering, stirring occasionally. Remove Parmesan rinds. Let cool slightly and blend in a blender until smooth. Return to pot and add sugar, salt and pepper to taste and yogurt, whisk well and reheat and serve.

 

 

Guest Post- Canadian Beer Cheese Soup- 5 Days of Soup

I am guest posting on an amazing site called Cooking Around The World. I met Chris through a Facebook group that is so very helpful for bloggers like us to communicate and support one another. Chris lives in Germany, how exciting to be writing a post for him!! When Chris asked me if I could guest post and to do something Canadian I wasn’t sure what to do. There are a few Canadian recipes but not like other countries that have a huge cuisine attached to them. We are a melting pot here so our cuisine is very diverse, in my opinion. We have a lot of French Canadian recipes but not much out west where I live. We are influenced more by Texas as we have loads of cowboys and The Greatest Outdoor Show on Earth, the Calgary Stampede.Well I didn’t want to go there as that is not what you really think of when you think of Canadian food. The Caesar cocktail was invented here in Calgary but I had done a lot on that subject already.

Hmmm, where else to go??? I wasn’t quite sure then I thought of something I have never made before and thought I would give it a whirl, Canadian Beer Cheese Soup. I selected a lovely red amber ale from a brewery called Alexander Keith’s. We do have a great selection of beer up here in Canada. I think beer is pretty Canadian!! It goes nicely with our sports of hockey and football watching!!

I have to say this soup turned out so magnificent, thick and creamy with an incredible taste. We all loved it!! And I sure hope you enjoy it too!!

For this amazing soup recipe come on over to Cooking Around the World.

Thanks again Chris for allowing me to be there. Cheers, Tara

The DIY Dreamer