This soup brings back so many spring-time memories for me. Every year, when spring would arrive, Soupermom and I had a tradition of going outside and jumping rope together. The only problem was that I was a really uncoordinated kid and would always fall on my face. Mom would then pour me a bowl of this soup, and we’d sing the quinoa soup song. She’d begin with: Quinoa, quinoa, full of fiber and protein / Quinoa, quinoa – looks a little funny when cooked, but is really, really yummy. And then I’d sing: Spinach and carrots are really nice too / and ginger, fennel, cumin, coriander, and paprika add a deeply layered flavor. Then we’d both jump and hold hands and sing together: Spring is here! Let’s eat quinoa soup! It smells so good, and it tastes even better! And also it is gluten free and low on the glycemic index! I’d usually get so excited that I’d run right back to the jump rope and my mother would sigh, get another bowl, and start the process again…
Ingredients (in no particular order): quinoa, carrot, spinach, paprika, ginger, cumin, fennel, fennel seed, coriander, garlic, salt, pepper, onion, canola oil, homemade vegetable stock
Soup type: Chunky
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