Green and Red Soup with Sour Dough Croutons
5 cloves of garlic
1 large onion
2 cups chopped celery
2 Tbsps grape seed oil
8 cups chicken or veggie broth
Salt to taste
1 tsp turmeric
4 cups broke up broccoli
1/2 -1 cup of red quinoa
1 cup chopped parsley
2 cups fresh spinach
3 cups of small salsa meatballs
- Smash and chop up the garlic, cut up the onion and celery as well and cook till soft in the grape seed oil.
- Once onion mix is nice and soft add the broth and warm it up. (tip- if you don’t have enough broth, I realised too late I only had 4 cups of chicken broth, add water to make up the rest and just add more turmeric and salt to give it the right color and taste of a salty broth)
- Once broth is hot add the broccoli and let it come to a boil.
- When it is boiling add your quinoa. You will know it is done when the grain germ starts to float around.
- Once the grain is cooked and the broccoli soft but not mushy, add the parsley and spinach.
- When the spinach has wilted throw in the precooked meatballs and cook till they are warm.
- Serve with croutons on top.
Salsa Meatballs are pretty simple. Mix 2 lbs of ground meat with 1/2 a cup of salsa, 1 egg and enough wheat germ and oat bran to make it the right consistency to mold. Roll them and roast them at 400 for about 8 minutes each side. The smaller you make them for the soup the better.
Sour Dough Croutons are simple too. I had some old sour dough so I chopped it up and tossed it in olive oil and Italian seasonings. I then spread them out on a cookie pan and roasted till golden and crispy, turning over half way through so they where evenly cooked.
I had both the croutons and the meatballs made ahead and frozen so it was pretty easy to wipe this up tonight.
TTFN
