This soup has an incredible texture and flavour. It is a powerhouse meal and freezes beautifully. Wakame is dried seaweed. I buy it in a health food store.
Makes: 10 Servings
- 2 tbsp olive oil
- 2 carrots, peeled and diced
- 1 onion, peeled and diced
- 2 celery stalks, diced
- 1 small white turnip, peeled and diced
- 3-4 pieces of dried wakame
- 1 tbsp apple cider vinegar
- 2 tbsp coconut aminos
- 12 ounces cherry tomatoes, diced, about 2 cups chopped
- 1 1/2 cup canned white beans (14-ounce can/360ml bottle), drained and rinsed
- 1 cup dry red lentils
- 1/3 cup dry quinoa
- 4 cups vegetable stock
- 2 cups water
- 1 tsp sea salt
- 1/2 tsp black pepper
- 2 tbsp lemon juice
Step ONE In a large soup pot, heat oil over medium heat. Add carrot, onion, celery and turnip, cook for 10 minutes. Break up the wakame in a few pieces and add to the pot.
Step TWO Add the apple cider vinegar, coconut aminos and diced tomatoes, cook for 1 minute.
Step THREE Add the white beans, red lentils and quinoa, toss and sauté for 1-2 minutes.
Step FOUR Add the stock, water and salt and pepper, bring to a boil. Cover, turn to low and cook for 30-40 minutes.
Step FIVE Stir in the lemon juice. Serve and enjoy.
Dr. Jodi’s Clean Eating Notes:
This gluten-free “pseudograin” is in the same family as spinach, chard, and beets — not in the wheat or grain family. The little seeds are packed with fibre and protein, along with the anti-inflammatory antioxidants. Quinoa is also a compete protein – giving you all the essential amino acids our body needs to replenish cellular function.
CAROLYN COHEN BA, BScOT Founder/Chef/Recipe Developer DELICIOUSDISH Cooking School specializes in Whole Food Home Cooking, Meal Planning, Recipe Developing and Healthy Eating. #CookAtHome D: 416.200.3522 E: email@example.com DeliciousDish.ca