Things are going to be slow around Life Through the Kitchen Window for the next little while. Yesterday morning, while on the way to the corner store to pick up milk and a newspaper, I had a close encounter of the perilous kind with an icy sidewalk. The score? Icy sidewalk, 1; Musing Mar, broken wrist.
When the Culinary Enthusiast brought me home from the hospital later in the afternoon, I was ravenous and wanted something nourishing and comforting to eat. Fortunately, I’ve stuck to the commitment I made to myself when I was recuperating from a nasty bug in January (here) to make sure I always have lots of homemade soup on hand. A big pot of this cabbage, tomato and quinoa soup was waiting in the refrigerator. Thick and hearty as a stew, pleasantly spicy and loaded with protein from the quinoa, this soup was just what I needed to satisfy my hunger and begin on the road to healing.
I’m writing this post in between naps through a combination of verbal dictation and one-handed typing. Fortunately, I have a stockpile of dishes that I’ve made and photographed but haven’t written about yet. Once I’ve worked my way through those, the pickings may be a little slim as I’m not sure how long it will be before I can get back to cooking.
I’ll just be making the best of the situation and eating lots of soup. I hope you enjoy this one!
Cabbage, Tomato and Quinoa Soup
- 2 tablespoons olive oil
- 2 medium onions, halved and thinly sliced
- 3-4 cloves of garlic, thinly sliced
- Half a green cabbage, trimmed and thinly sliced (just under 2 pounds)
- 2-1/2 cups tomato sauce (mine was made with onions, garlic and cherry bomb peppers, and frozen last fall)
- 1 large beefsteak tomato, chopped (also from my freezer)
- 2 cups lentil stock (from my freezer; you could also use vegetable stock)
- 2 teaspoons ground cumin
- 1 to 1-1/2 tablespoons chili powder
- 1 teaspoon dried oregano
- Up to 1 teaspoon salt
- Freshly ground pepper to taste
- 3/4 cup red quinoa, rinsed
- 1 cup water (more if you prefer a thinner consistency)
- 1 to 2 tablespoons freshly squeezed lemon juice, to taste
Heat the oil in a large pot over medium low heat, then add the onion and garlic and cook, stirring occasionally, until translucent. Add the cabbage and spices, and stir well. Cook for a few minutes, stirring from time to time. Add the tomato sauce and lentil stock. Stir well, turn the heat up and bring to a boil. Lower the heat and cook for 20 to 30 minutes. Add the water and quinoa, stir well and cook until the quinoa is done (its curly tails will unfurl) and the cabbage is tender but still toothsome. Add lemon juice to brighten and lift the flavours, and adjust the salt and pepper to taste.
As you can see from the photos, this soup is quite thick and is like a vegetable stew. By all means, use more liquid if you prefer.