Do you have a case of the winter blues? The sun may be shining over Vancity, but with sub zero temperatures (I don’t know about you guys but,) I’m left longing for the days when the sun rays would warm my pasty white skin. So what’s a girl to do to stay warm? Invent a tropical flavoured soup recipe,¬†obviously!
  • 2/3 cup dry quinoa
  • 1 large parsnip, diced
  • ~1.5 lbs of carrots, diced
  • 1.5″ cube fresh ginger, grated
  • 1 vegetable bullion
  • 400 ml organic coconut milk
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1 tsp cayenne pepper (or more if you like more kick)
  • pepper to taste
Cook quinoa in 1.5 cups of water with a little bit of salt. Make sure it’s light and fluffy and not over done.
As the quinoa is cooking, in a separate pot bring 1.5 L of water to a boil. Throw your parsnip, carrots, and vegetable bullion in, and let the water come to a boil again. Then turn down the heat to medium and let the vegetables simmer for about 15-20 minutes, or until they are tender enough to break apart with a fork.
Add the ginger and coconut milk in.
Throw everything into a blender and purify the soup until it is smooth. I used an immersion blender, which resulted in a not-so-well purified concoction, but hey, you gotta work with what you’ve got!
Reheat the soup and add in your cooked quinoa. Add more spices if you feel you need to, and serve with a side of toasted Silver Hills Squirrelly bread.