KALE , QUINOA & WHITE BEAN SOUP and DAIKON & CARROT SALAD
KALE , QUINOA & WHITE BEAN SOUP
- 1 tablespoon olive oil or 1/4 cup water/broth (for water saute)
- 1 onion, diced
- 2 large carrots, diced
- 2 large celery stalks, chopped (leaves ok too)
- 3 garlic cloves, minced
- 1 1/2 teaspoons herbs de provence or thyme
- 1/2 teaspoon lavender, optional
- pinch of red pepper flakes, optional
- 1/2 cup dried quinoa
- 2 cans (15 oz.) white beans, drained and rinsed
- 1 can (14 oz) diced tomatoes, with juices (fired roasted pref.)
- 7 – 8 cups vegetable broth or water
- 1 package (5 oz.) baby kale or 1 small bunch*
- mineral salt & fresh cracked pepper to taste
In a large pot or stock pot, heat oil over medium heat, add onion and saute for 5 minutes, until translucent. Add in garlic, celery, carrots and herbs/spices, cook another 2 minutes or so. Add in the quinoa, beans, tomatoes and vegetable broth, bring to a boil, cover, turn heat to low and simmer for 25 minutes. Add in kale and keep on low heat, stirring occasionally, until kale wilts (baby kale will wilt faster than a typical bunch of kale).
Serve with crusty bread and a light dusting of almond parmesan.
Serves 4 – 6
Make this oil-free by using 1/4 cup of water in place of the oil for a water saute.
*If using a bunch of kale, remove the center stem and julienne or roughly chop the leaves.
Use cannelini, great northern, navy beans or chickpeas. If using freshly made beans from scratch, use about 3 to 3 1/2 cups.
DAIKON AND CARROT SALAD - serves 4
- Half a large daikon, peeled and cut into thin matchsticks
- 1 small carrot, peeled and cut into thin matchsticks
- 1 teaspoon salt
- 3 tablespoons rice vinegar
- 3 tablespoons sugar
- 2 tablespoons water
- 1/4 teaspoon salt (optional)
- Place the sliced daikon and carrot into a bowl and sprinkle with 1 teaspoon salt. Mix well and set aside to allow the moisture to drain out, about 10 minutes. Drain off the water and squeeze the vegetables to release the excess moisture. Transfer to a dry bowl.
- Combine the vinegar, sugar, and water in a bowl and stir well to dissolve the sugar. Pour the dressing over the vegetables and toss to combine. Taste a little and check the balance of flavors. If it’s not salty enough, add an extra 1/4 teaspoon. Refrigerate for 30 minutes before serving.