It is winter. Normally, living in Southern California, this doesn’t mean much. Perhaps a few rainy days but no real reason for layering. I grew up in Los Angeles and therefore winter was an elusive season. Something incomprehensible and non-existent. Although I still live in Southern California, I now live on a mountain. A place where winter is very real. Last week, a blizzard rolled in and buried us in a few feet of snow. The combination of the wet and cold has made me sick, again. Therefore some soup is a definite need right now.
I enjoy soup, a lot. It is simple to make and there are a million different ingredient combinations you can use. The possibilities are endless. There is this one soup that my mom always gets at Trader Joe’s. It drives me a little nuts because I tell her she can make it herself and it will be more economical. Yet she continues to buy it, probably out of convenience. This soup is loosely based off that one, with a few extra additions.
Winter Sickness Soup
- 1 onion, chopped
- 1 large carrot, sliced
- 3 Celery Stalks, sliced
- 5 Garlic Cloves, minced
- 1/2 can of Great Northern Beans
- 1/2 can of Fire Roasted Tomatoes
- 1/3 cup quinoa
- 1 inch ginger, chopped
- 2 bay leaves
- 1 tsp. turmeric
- 1 tsp. oregano
- 1 tsp. rosemary
- 1/4 tsp. curry powder
- juice of 1/2 a lemon
- chopped kale
- tahini sauce (I get it at TJ’s, it’s Tahini with lemon juice and garlic)
Fill a 3 qt. pot halfway with water. Add the spices and vegetables. Add enough water to fill the pot with only an inch of space. Let the soup boil for 5-10 minutes. Then add the quinoa. Turn the heat down to medium. And continue to cook for 10 minutes. Then add the beans and tomatoes. Cook for another 10 minutes.
You can serve the soup as is, or over the chopped kale with some tahini sauce added.