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
mmm sounds good! I’d never get away with cooking this one though…Dan is not a fan of garlic…although I am and use it all the time. He often stops complaining once he tastes whatever I’ve cooked though. haha