I received an email from Whole Foods Market today with 8 Nourishing Soup recipes. We haven’t tried this recipe yet, but I plan to cook it this weekend. It sounds wonderful and is filled with nourishing, immune-boosting ingredients. It’s also dairy free, high in fiber, and low in sugar! The reviews overall at the Whole Foods Market website were favorable. You can also make this in a larger batch and freeze it. Bon apetito!

BETTER THAN CHICKEN SOUP
Serves 4 to 6

This immune-boosting soup is made with a virtual garden of powerful ingredients that contain beneficial nutrients for your immune system.

Ingredients

1 small yellow onion, chopped
4 cloves garlic, sliced
1 tablespoon extra-virgin olive oil
1 teaspoon ground turmeric
8 fresh shiitake mushrooms, sliced
4 cups low-sodium mushroom, vegetable or chicken broth
1 1/2 cups julienned fresh kale
1 cup cubed butternut squash
2 tablespoons grated fresh ginger
1/8 teaspoon cayenne pepper (optional)
6 thin slices astragalus root (optional)
Juice of 1 fresh lemon
1 teaspoon miso

Method

In a sauce pot over medium-high heat, saute onion and garlic in oil 3 minutes. Add turmeric and mushrooms. Saute 2 minutes. Add broth, kale, squash, ginger, cayenne and astragalus. Bring to a boil, reduce heat, cover and simmer 15 minutes. Remove from heat and let cool slightly, add lemon juice and miso (adding miso when still very hot will diminish its probiotic benefits). Cover and let sit 5 minutes before serving.

It’s been awhile since I posted a recipe–it’s long overdue. In Whole Foods’ latest coupon magazine, quinoa is being highlighted. I love quinoa as a breakfast food, in place of bulgar wheat when I make tabouli, and in place of rice as a side dish. An article on Whole Foods’ website states, “Quinoa, which is actually a small dried seed, has been cultivated for thousands of years in South America. This little powerhouse has the highest protein content of any other grain. And since it contains all eight essential amino acids, quinoa is considered a complete protein. It also delivers fiber, iron, magnesium, calcium and vitamins A and E.”

The following recipe comes from Whole Foods and works great as either a main or side dish. It is quick to prepare and tastes wonderful! If you haven’t experienced quinoa before, this is a great way to enjoy it for the first time. Bon apetito!

ZESTY QUINOA WITH BROCCOLI AND CASHEWS
Serves 4

Quinoa (pronounced KEEN-wah) is a high-protein, gluten-free ancient grain that cooks much like rice and has a texture similar to couscous. Combined with lemon, onions, wine, cashews and sun-dried tomatoes, you’ll enjoy a carnival of flavors and textures. For a delicious vegan entrée, add some baked tofu chunks.

1 tablespoon extra virgin olive oil
1/2 medium red onion, finely chopped
2 cloves garlic, finely chopped
1/2 cup oil-packed sun-dried tomatoes, chopped
1/2 cup vegetable broth
1/2 cup dry white wine
2 tablespoons lemon juice
1/2 cup uncooked quinoa
Salt to taste
1 cup small broccoli florets
Pepper to taste
1/2 cup roasted cashew pieces
2 green onions, thinly sliced

Heat oil over medium heat in a medium pot. Add onions and garlic and cook for 3 minutes. Add tomatoes, broth, wine and lemon juice and bring to a boil. Stir in quinoa and salt. Reduce heat and simmer, covered, for 20 minutes.

Arrange broccoli on top of quinoa, cover and simmer for an additional 5 to 6 minutes. Remove from heat and toss gently to combine. Season with salt and pepper, transfer to plates and serve garnished with cashews and green onions.