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Paleo Southwest Quinoa Soup
The family that I cook healthy meals for recently received a new cook book for the holidays. It’s by Dr. Andrew Weil and Sam Fox who opened True Food Kitchen restaurant of which there are 2 in Arizona and they did so with a two-fold mission: every dish served must not only be delicious but must also promote the diner’s well-being.
While I haven’t been to a TRUE FOOD restaurant yet, I’ve definitely been cooking based on their awesome recipes. I do change a few things up for my particular taste but not only are these recipes delicious but that are nutritionally sound and chock full of healthy goodness.
Which brings me to this recipe. I was asked to make this recently and not only did I make it for my clients but I ended up making it for the hubby and I last night because it’s THAT GOOD!
This recipe is just for the soup because it’s Paleo and vegan but in the cookbook, they pair this soup with these incredible Bison Turkey Meatballs which I also made separately so if I’m not in the mood for meat, I just leave them out.
This recipe really is one of the healthiest and by far tastiest soups I’ve made thus far. It’s my new soup addiction and considering that it was unseasonably cold in Arizona this past week, the timing was perfect. But I’ll be making this soup all year long for sure!
The best tip I can give you is to chop and puree everything prior to starting because it all goes pretty fast which makes this recipe all the better.
- ***I ALWAYS RECOMMEND USING ORGANIC INGREDIENTS***
- 2 Tablespoons olive oil
- 3 medium/large carrots, chopped small
- 1 large or 2 small onions (I always use sweet), chopped
- 3 large or 4 medium zucchini, chopped, skin on
- 1 large jicama, chopped
- 1 - 8 oz. can tomato paste
- 2 - 32 oz. cartons vegetable broth
- 1 cup uncooked quinoa
- 1 - 28 oz. can fire roasted tomatoes PLUS 1 - 14.5 oz. can of fire roasted tomatoes, puree both
- 1- 14.5 oz. can fire roasted tomatoes, do not puree
- 1 Tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon salt
- In a large soup pot, heat the olive oil over medium heat.
- Add the carrot and saute for 4 minutes, stirring occasionally
- Add the onion and saute for 2 minutes, stirring occasionally
- Add the jicama and zucchini and saute for 2 minutes, stirring occasionally
- Add the tomato paste, saute with the vegetables for 2 minutes, stir to blend distribute onto all the veggies
- Puree the 28 ounce can and one 14.5 can of fire roasted tomatoes
- Add the remaining ingredients: pureed tomatoes, diced tomatoes, broth, quinoa, chili powder, cumin, oregano and salt
- Turn heat up to medium/high until the soup starts to simmer
- Cover and let simmer for 30 - 40 minutes, stirring occasionally
- You will know it's done with the quinoa sprouts their little curly tails
- Remove from heat and let sit uncovered for another 10 - 15 minutes
- **While my soup was simmering I made the meatballs that are pictured. But this soup is phenomenal on it's own for sure.**