Herbs de Provence
Red Pepper Flakes
Take out one pot and one pan. Use whatever size you please, based upon how many people you want to feed. I made 6-7 servings so I used a large pan and a large pot.
Put that Quinoa into your pot without water. Add a healthy amount of Nutritional Yeast and a little bit of black pepper. Turn the heat to low/medium until the Quinoa gets toasty, brown, and smells amazing. The next step is to add your water. The ratio of Quinoa:Water is 1:2. So, one cup of Quinoa: two cups of water. Also, one cup of dried quinoa yields 3 cups of cooked quinoa (volume wise, of course- your quinoa doesn’t have little grain babies). Add your water and bring it to a boil. Once it’s boiling, turn the heat to low and let simmer until the little spiral sprouts (I like to call them tails) come out. This should take about 15 minutes.
While the Quinoa is toasting, put your Garlic and Onion onto your pan with a little coconut oil. Cook until yellow-brown, then chop and add the rest of your veggies and all of your spices. Make sure to cut the sweet potatoes into bite sized pieces.
Go heavy on the dill. You are spicing these to give the WHOLE soup flavor, so don’t be afraid to load it up. You don’t need to cook it for longer than 5 minutes. You just want to cook some of your spices into the food. Salt isn’t necessary with this dish (i.m.o.) since the broth has plenty.
Once your Quinoa is ready, place it to the side in another dish, and use that same pot for your soup.
Put your package or cans of broth into the pot on medium/high heat. I like to add a little bit of water because the broth is usually too salty for me. So if I use 6 cups of broth, I add a cup of water. Up to you. Just make sure you have more liquid than veggies. It shouldn’t be like a stew, because when you layer it, you will have to have enough liquid to cover the other layers. Add in some dashes of liquid smoke to give it that wonderful warm camp fire flavor.
Put your veggies into the broth, and let them cook until the sweet potatoes are just soft enough to stick a fork through. Around 15 mins. Taste your broth. If it’s a bit light for your taste, consider adding a little Tamari. If it’s too salty; water.
Once your soup is tasting how you want it to, by adding some of those same spices we used in the veggies, layer your soup.
First lay down a hefty bed of quinoa filling up about 1/3rd of your bowl.
Then a layer of chickpeas, one 1-2 chickpeas thick.
Next, throw some raw spinach on top. The hot soup will make it wilt and will take less nutrients out than if you cooked it for 20 minutes.
Scoop some of your wonderful soup onto the top of your layers. You should fill it up with liquid so that the veggies are floating. That would be just about up to the top of the veggies. This is a hearty bowl, the broth will be appreciated.
Eat it, take a picture, send it to us, and keep the hot sauce handy.