Quinoa Leek Potato Soup
I am a lazy cook. I have never in my life voluntarily peeled ginger, or a potato, or a carrot or a cucumber. I refuse on principle to skin nuts. This means my food often looks weird, but is amazingly scrumptious, because nomnomnom skin is lovely.
The following recipe is from Quinoa 365 by Patricia Green, and was so lucious I ate it all in two days. It was also a hit with the roommate
3 Tbsp (45 mL) butter (I made it with 1 TB butter and 2 TB of olive oil)
2 cups (500 mL) sliced leeks, white parts only
3 cups (750 mL) chicken or vegetable broth (mine was vegetable broth, of course)
2½ cups (625 mL) peeled and diced Yukon gold potatoes (Not peeled. Virtuous AND lazy. Beat that.)
½ cup (125 mL) quinoa
2 cups (500 mL) milk or soy milk (1 cup rice milk...the soy in this town curdles like mad and 1 cup milk, because that's what I had)
Salt to taste
Melt the butter in a large saucepan and sauté the leeks until tender, about 8 minutes. Remove ½ cup (125 mL) of the sautéed leeks and set aside.
Add the broth, potatoes and quinoa to the saucepan and bring to a boil. Cover, reduce to a simmer and cook until the potatoes and quinoa are tender, about 18 minutes. Purée the cooked mixture with a hand blender or cool slightly and purée in 2 batches in a blender or food processor. Return the purée to the saucepan and stir in the milk and the reserved leeks. Heat on medium but do not boil. Season with salt. Remove from the heat and serve.
The following recipe is from Quinoa 365 by Patricia Green, and was so lucious I ate it all in two days. It was also a hit with the roommate
3 Tbsp (45 mL) butter (I made it with 1 TB butter and 2 TB of olive oil)
2 cups (500 mL) sliced leeks, white parts only
3 cups (750 mL) chicken or vegetable broth (mine was vegetable broth, of course)
2½ cups (625 mL) peeled and diced Yukon gold potatoes (Not peeled. Virtuous AND lazy. Beat that.)
½ cup (125 mL) quinoa
2 cups (500 mL) milk or soy milk (1 cup rice milk...the soy in this town curdles like mad and 1 cup milk, because that's what I had)
Salt to taste
Melt the butter in a large saucepan and sauté the leeks until tender, about 8 minutes. Remove ½ cup (125 mL) of the sautéed leeks and set aside.
Add the broth, potatoes and quinoa to the saucepan and bring to a boil. Cover, reduce to a simmer and cook until the potatoes and quinoa are tender, about 18 minutes. Purée the cooked mixture with a hand blender or cool slightly and purée in 2 batches in a blender or food processor. Return the purée to the saucepan and stir in the milk and the reserved leeks. Heat on medium but do not boil. Season with salt. Remove from the heat and serve.