Pure Hunger

I was lavished with food and gifts a few weeks ago by some incredible friends in Seattle. My husband was in Africa on a retreat for his job. He claims he worked but I have yet to see a photo to substantiate this claim. There were many photos, however, of the beach, food that made me drool and shorts. Lets get back to me and my son and the snow storm that ensued while he was away. Just before the storm, my son and I stayed with these women who I love dearly and who love my son dearly and that makes me swoon all over them in a somewhat inappropriate manner. The meals they prepared were magazine worthy and one dish in particular made me go back for at least four bowls.

Ingredients

1-3 Tbsp oil (I used coconut)
2-3 carrots, diced
1 small onion, diced
3 garlic cloves, minced
1 cup dried beans (soaked for 8 hours or overnight)
2 cups vegetable broth or water
3 small potatoes, diced
1 rutabaga, diced
1 cup uncooked quinoa
1 bunch greens (kale, spinach, swiss chard), finely chopped
spices as desired *
salt and pepper to taste

* I used 1 tsp cumin, 1 tsp curry powder and 2 tsp thyme

It was a soup made of quinoa, kale, potatoes and love. It sang gently of comfort and health, and was exactly what we needed while my husband was so far away. I was not able to obtain the recipe from my friend but decided to get creative one night and make something as close as possible to what we had eaten but using only my own personal knowledge and “expertise”. I have to say, I really hit it out of the ball park with this one. I made enough to give to a friend and she raved and demanded the recipe. I fluffed my chest out appropriately and informed her it was actually my very own recipe. I may have strut a bit when I walked later that day, maybe.

Saute onion and carrots in oil over medium heat until softened. Add garlic cook another 30 seconds.

Add broth and beans and bring to boil. Reduce to simmer, cover and cook 30 minutes.

Add potatoes and rutabaga, cover and cook another 30 minutes.

Return to boil. Add quinoa, spices and greens, reduce heat, cover and simmer another 15-20 minutes or until quinoa is soft. Remove from heat and serve with thick, hearty bread.

I also added a bit of leftover shredded chicken that was in our fridge. I think it was a wonderful addition but not at all necessary.