Feelin' souper.

A truly exhausting weekend that took me from Atlantic City to Princeton to Asbury Park to Scranton and back again with a mess of stops along the way. With my boss away on business this week, I have the amazing opportunity to catch up on all the work I have piling up and plenty of time to cook. Hopefully I'll get back to posting a little more frequently as I conquer my to-do list with a gusto. Perhaps a few Halloween treats (still my favorite holiday) will pop up. I'm without plans as of the moment but have a costume prepared anyway.

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Meanwhile, I spent Monday evening cursing at TicketWeb and cooking up a big pot of Quinoa Vegetable Soup.

Ingredients:

  • 8 cups of water
  • 3 cubes of vegetable bouillon
  • 3 carrots, peeled and sliced
  • 3 stalks of celery, sliced
  • 2-3 small potatoes, diced
  • 3 cloves of garlic, peeled and quartered
  • handful of mushrooms, sliced
  • half an onion, sliced
  • 2 cups of quinoa
  • a bay leaf or two
  • salt and pepper to taste

Steps:

  1. In a large pot, bring the water to a boil and add bouillon, (most bouillon says 1 cube per 2 cups but I like to stretch it out a little, it's plenty flavorful this way I promise). Stir until bouillon dissolves.
  2. Add in carrots, celery, potatoes, mushrooms, onions and garlic to the pot and stir.
  3. Lower the heat to a low-medium and add quinoa and bay leaf. Allow the pot to simmer for about 40 minutes, stirring occasionally, or until the quinoa and veggies are sufficiently soft and cooked through.

Serves about 8. I served mine super hot with some quick croutons (pictured above, stale bread that I brushed with melted margarine and baked at 350 degrees F for about 15 minutes). Add a sprinkle of cheese if you like.