Veggie “Chicken” Soup

Derika managed to catch the plague at work last week and with all the travel and long hours, this cold has been holding on for dear life. I have been keeping my distance the best I can in our 582 square foot apartment.  I have also been downing a ton of fire cider and drinking tons of water in hopes that I don’t get the plague as well.  So far it has been working like a dream! Yay, for Fire Cider and homemade magical soup packed with a ton of vitamins!

To help Derika get well, I decided to whip up some of my trusty Veggie packed “Chicken” Soup,  because it has magical healing powers and it is so good for you! I figured that if my veggie packed ‘chicken’ soup, doesn’t do the trick then it is time for her to give in and finally go see the doctor. The veggie to broth ratio is crazy, and this time I added a little jalapeno and ginger for an added health boost.  Here is what you will need.

Ingredients

• 1 Tsp. Olive Oil or Ghee
• 1 Sweet Onion, diced
• 8 Cloves garlic, minced
• 6 Carrots, peeled and diced
• 6 Celery Stalks, diced
• 1/2 Jalapeno, diced (remove the seeds if you want a little less heat)
• 1 Inch Fresh Ginger, peeled and minced
• 1.5 Cups Quinoa, cooked
• 1/4 Cup Parsley, diced
• 7 Cups Veggie Stock (or enough veggie stock to cover the vegetables  about 2 inches)
• 3 TBS. Fresh Dill, minced or 2 Tsp. Dried Dill
• 1 Tsp. Dried Basil
• 1 Tsp. Tumeric
• 1 Tsp. Onion Powder
• 1 Tsp. Granulated Garlic
• 1 TBS Vegetarian ‘Chicken’ Base, I use Vogue Vegetarian Soup Base (optional)
• 2 Bay Leaves
• Salt, to taste
• Pepper, to taste
• Crispy Tofu, or protein of choice
• 1 Cup Curly Kale, chopped (optional)

Directions

1.  In a large pot, heat 1 Tsp. ghee or olive oil on medium heat. Add onion and sauté for 5 minutes.  Add the celery, carrots, garlic, jalapeno, and ginger and sauté for about 5 minutes or until veggies start to lose their crunch. Be careful not to burn the garlic.

2.  Add stock, parsley, dill, basil, onion powder, granulated garlic, vegetarian ‘chicken’ base and bay leaves. Reduce heat to low, cover and simmer about 30 minutes to develop flavor, stirring occasionally.

3.  While your soup is simmering cook your quinoa and set aside.  I like to add my quinoa to my bowl of soup rather than adding it to the whole pot of soup.

4.  Carefully taste the broth and season with salt and pepper. (Different brands of broth vary, so it is important to taste for seasoning as you go. Also if you use a homemade broth, you will have to add a lot more salt than you might expect too.) 

5.  Remove the soup from the heat.

6.  Add cooked quinoa to your soup bowl, maybe some chopped kale if you are feeling sassy and top all that goodness with your soup.

Wait for it…. Wait for it…. You are healed!  Hooray, for this magical soup with healing powers!  

Enjoy!

Posted by Danielle Heckman & filed under Garlic, Ginger, Jalapeno, Kale, Onions, Quinoa, Tofu, Uncategorized. This post has 2 comments.