HOLIDAY SOUP FOR THE SOUL
HOLIDAY SOUP FOR THE SOUL is the perfect dish to warm your heart and fill your tummy during the chilly months. With its colorful blend of vegetables, protein-rich quinoa, and aromatic spices, this soup isn’t just a meal; it’s a cozy experience that brings people together. Whether you’re sharing it with family during the holidays or enjoying it solo on a quiet evening, this soup will surely nurture your soul.
What Goes into This Holiday Soup for the Soul
To create this delightful bowl of comfort, you’ll need a handful of simple ingredients. Here’s what to gather:
- 1 large carrot, peeled and chopped
- 1/2 cup red quinoa, uncooked
- 1 tbsp extra virgin olive oil
- 1 medium sweet onion, finely chopped
- 1 medium zucchini, chopped
- 3 cloves garlic, minced
- 1 vegetable bouillon cube (not low sodium)
- 6 cups water, boiled
- One 15-ounce can diced tomatoes
- 1.5-2 cups cooked black beans (about one 15oz can)
- 1 tsp good-quality curry powder
- Pinch or two of cinnamon
- Pinch of ground nutmeg
- 2 cups baby spinach leaves, well rinsed and roughly chopped
- 1/2 tsp kosher salt, to taste
- Freshly ground black pepper, to taste
- Pinch of saffron threads (optional, but adds a wonderful flavor)
Step-by-Step Holiday Soup for the Soul Recipe
Making this soul-warming soup is straightforward and fun. Follow these steps to bring it to life:
-
Sauté the Base: Heat the olive oil in a large soup pot over medium-low heat. Add the chopped sweet onion and sauté until it becomes translucent, about 3-5 minutes.
-
Add Veggies: Stir in the chopped carrots, zucchini, and minced garlic. Continue to sauté for another 5-7 minutes until the vegetables soften.
-
Prepare the Broth: Place the vegetable bouillon cube in a medium bowl. Boil 6 cups of water and pour it over the bouillon cube. Stir well until the cube dissolves.
-
Combine Ingredients: Add the bouillon mixture, diced tomatoes, red quinoa, black beans, curry powder, cinnamon, and nutmeg to the pot. Stir everything together and bring it to a gentle boil.
-
Simmer: Once boiling, reduce the heat and let it simmer for about 15 to 20 minutes.
-
Add Spinach: Stir in the roughly chopped spinach, cover the pot, and let it simmer on low for an additional 15-35 minutes. The longer it simmers, the more the flavors will deepen.
-
Taste and Adjust: Before serving, taste the soup and adjust the seasonings with kosher salt and freshly ground black pepper if needed.
-
Serve: Ladle the soup into large bowls and garnish with your choice of nuts for added crunch if desired. Enjoy every spoonful!
The Best Way to Serve It
Timing is essential when serving your delicious soup. Ladle it into wide, deep bowls to show off the colorful ingredients. If you’d like to elevate your presentation, sprinkle some chopped fresh herbs or a handful of nuts on top for a delightful contrast. Pair this lovely soup with crusty bread or a simple green salad for a complete meal!
Helpful Tricks for Holiday Soup for the Soul
- Make Ahead: You can make this soup a day in advance. The flavors will meld beautifully overnight in the fridge. Just reheat gently when you’re ready to serve.
- Add More Veggies: Feel free to toss in other vegetables you have on hand, such as bell peppers or kale, to customize the soup further.
- Protein Boost: For a heartier version, add diced chicken or tofu to up the protein content.
Holiday Soup for the Soul FAQs
Can I use other grains in this soup?
Absolutely! You can substitute the red quinoa with brown rice or barley, which can add a lovely texture.
Is this soup gluten-free?
Yes, all the ingredients listed are gluten-free. Just ensure your vegetable bouillon is also certified gluten-free.
How do I store leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months.
Warm your heart and feed your soul with this comforting Holiday Soup for the Soul. It’s not just a dish; it’s a hug in a bowl! Be sure to try it out and let it bring a sense of joy to your meal times!
Holiday Soup for the Soul
Ingredients
Base Ingredients
- 1 large carrot, peeled and chopped
- 0.5 cup red quinoa, uncooked
- 1 tbsp extra virgin olive oil
- 1 medium sweet onion, finely chopped
- 1 medium zucchini, chopped
- 3 cloves garlic, minced
Broth Ingredients
- 1 cube vegetable bouillon (not low sodium)
- 6 cups water, boiled
- 1 can diced tomatoes (15 ounces)
- 1.5-2 cups cooked black beans (about one 15oz can)
Spices and Seasoning
- 1 tsp good-quality curry powder
- 1 pinch cinnamon
- 1 pinch ground nutmeg
- 2 cups baby spinach leaves, well rinsed and roughly chopped
- 0.5 tsp kosher salt, to taste
- to taste freshly ground black pepper
- 1 pinch saffron threads (optional) Adds a wonderful flavor
Instructions
Preparation
- Heat the olive oil in a large soup pot over medium-low heat. Add the chopped sweet onion and sauté until it becomes translucent, about 3-5 minutes.
- Stir in the chopped carrots, zucchini, and minced garlic. Continue to sauté for another 5-7 minutes until the vegetables soften.
- Place the vegetable bouillon cube in a medium bowl. Boil 6 cups of water and pour it over the bouillon cube. Stir well until the cube dissolves.
- Add the bouillon mixture, diced tomatoes, red quinoa, black beans, curry powder, cinnamon, and nutmeg to the pot. Stir everything together and bring it to a gentle boil.
- Once boiling, reduce the heat and let it simmer for about 15 to 20 minutes.
- Stir in the roughly chopped spinach, cover the pot, and let it simmer on low for an additional 15-35 minutes. The longer it simmers, the more the flavors will deepen.
- Before serving, taste the soup and adjust the seasonings with kosher salt and freshly ground black pepper if needed.
- Ladle the soup into large bowls and garnish with your choice of nuts for added crunch if desired. Enjoy every spoonful!
