Israeli Inspired Quinoa Vegetable Soup

Israel is a delicious country with gourmet cuisine

Have you ever included quinoa or grains to your soup. The taste, thickness and warmth it creates makes it hearty, and a perfect meal in a bowl during the cooler seasons.

Quinoa is so refined in a soup and adds a delicious flavor and protein. Quinoa is a seed, therefore, if you want too enjoy a grainy dish that is low on the glycemic index - low sugar than quinoa is the way to go. It also cooks in 15 minutes, tops - 1 cup quinoa to 2 cups water, bring to a boil, simmer, cover, and in 15 minutes - voila! It’s a beautiful thing!

I love Israeli cuisine. You had me at shwarma! When my family and I visit Israel we hit the streets - Ben Yehuda, Jerusalem has the best food stands and restaurants. Israelis know how to eat - it’s a cultural food love fest you’ve got to experience yourself.

Adeena Sussman, author of Sababa (Hebrew slang meaning great, cool, and satisfying) uses an Israeli wheat cream in her soup called freekeh (pronounced free-kah). As delicious and trustng I am with the taste and presentation of this Israeli grain, my objective is always to find the healthiest and most delicious way I can to modify a recipe that I would eat myself and share with others. The seasoning in this inspired soup has an authentic Israeli flavor. I shared ingredient options that are great substitutes and easy to shop for. You can get adventurous and go Israeli in your kitchen, but, I must say, my version of an Israeli inspired soup is five star delicious and gorgeous - in my humble opinion.

mise en place

oregano adds a spicy, pungent, astringent and peppery taste and flavor

Recipe - serves 6-8
1 cup quinoa - wash and drain
3 tbsp extra-virgin olive oil
1 large onion, diced
1 medium turnip or kohlrabi - peeled and diced
2 medium carrots, diced
1 tsp kosher salt or maldon sea salt flakes
1/2 tsp freshly ground black pepper
3 garlic cloves, minced
8 cups water with 2 tsp herbamare seasoning or vegetable or chicken broth
2 medium zucchini, diced
2 tsp dry oregano or chopped fresh za’atar
1/4 tsp cayenne pepper
garnish: parsley or scallions

Instructions

• wash the quinoa and drain and set aside

• heat the oil in a large pan (4-5 quart) over medium heat - do not over heat oil

• add the onion and cook, stirring until softened - 8 munutes

• add turnip and carrots and cook, stirring until the vegetables begin to soften - 5 minutes

• season generously with salt and black pepper

• add the garlic and cook for 1 minute

• add quinoa to pot

• add broth, zucchini, oregano, salt, and cayenne

• bring to a boil, than reduce heat to simmer, uncovered, until soup thickens - 25-30 minutes

• divide among bowls, garnish and enjoy!

  Genia’s Spoon Me Tips
  I’m an all season soup lover. Soup is brilliant! There’s so many ways to create a delicious soup loaded with a variety of different vegetables and seasonings. Soup warms my tummy and feeds my soul. A friendly reminder: season your soup towards the end of your cooking. You can always add flavor later, and some might not want the salty taste. Be mindful when dashing!

  Why do we serve soup first at a meal? Soup helps in secreting digestive juices inside the stomach, which aids in proper digestion and prepares the gut for the main meal afterwards. Many save their appetite by not filling up on soup, but, a little bit of soup would be great to prepare your gut for the next part of your meal.

  Much Love,
  Genia