I’m recovering from surgery and will hopefully next week be doing my cross-country move, so it’s been a bit hectic. Every few months I switch up my go-to soup, and this summer it’s been a corn and quinoa concoction. This freezes really well, I’ve made it and froze it for a friend for after she had her baby. It may have been the hospital drugs, but my friend said it was great. A testament to how often I make this soup is the fact that each picture is from a different time I made it. I don’t have a soup problem.
Here’s some soup:
1 clove garlic
Peppers: Either 2 bell peppers, 1 bell and 1 poblano, 1 bell and 1 serrano, or one of each type depending on your spice level.
1 large tomato
1 yellow potato, medium sized
2 cups frozen corn (or one bag frozen)
2 cups prepared quinoa
2+ cups water
1/2 Tbsp cumin
2 tsp salt
1/2 tsp black pepper
1 tsp lime juice
Step 1: Dice the onion. Roughly chop the garlic and peppers. Saute in a soup pan with a bit of olive oil or water. Everything breaks down some as it cooks so uniform pieces don’t matter.
Step 2: Once the onions are transparent, chop the tomato and add to the pot. Slice the potato into 1/4″ thick half moon pieces (make a round slice then cut in half), add to pot.
Step 3: Season with cumin, salt, and pepper. Add water to desired level. Let simmer uncovered for 40 minutes, adding more water if needed.
Step 4: Prepare quinoa. I use a bag of frozen pre-prepared quinoa so I am no help for figuring out how to prepare it correctly. Frozen quinoa is a wonderful invention because I’m terrible at cooking it on my own and having it come out edible. Add corn, lime juice and quinoa to pot. Bring to boil, and let cook for 5 minutes.
Step 5: Top with whatever you want. Cilantro, avocado, and a lime wedge go really well with this soup.