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sweet potato soup with quinoa and coconut milk

Why did I pick this week to decrease my caffeine intake?  I have been enjoying 5 (don’t tell Marc) cups of coffee and a diet soda every day for as long as I can remember.  Which actually isn’t saying much, since my memory seems to be on a decline.  I have repeatedly asked my physician husband if I/we should be concerned.  He replies “no, but the next time I tell you that you already told me something, believe me!”

Anyway, I decreased to two cups and no soda two days ago and my headache today was asking me “why?!?  My tailbone was also asking my why I forgot to take naproxen, but that’s another story 🙂

As I was lamenting to my cousin about the withdrawals, he suggested that I could always switch to chocolate.  Evil, evil cousin.

This soup seems like a great antidote to my chemical dependency on caffeine.  Packed with vitamins from the sweet potato, creamy from the coconut milk and protein-rich from the quinoa.  I feel healthier already!

Sweet Potato Soup with Quinoa and Coconut Milk

  • 1 lb. sweet potatoes, peeled and diced small
  • 1 medium onion, diced
  • 2 Tbsp. water
  • 1/2 cup quinoa, rinsed and drained
  • 3 cups vegetable broth
  • 1 cup lite coconut milk
  • 1/4 tsp. chili powder
  • 1/4 tsp. cayenne powder
  • salt and pepper to taste

Place sweet potatoes in a saucepan and cover with water.  Bring to boil.  Cover, reduce heat to maintain a simmer and cook until the sweet potatoes are fully cooked but don’t break apart.

In a large part, saute the onion in the water until soft, about 5 minutes.  Add the quinoa and broth, cover and bring to a boil.  Lower the heat and simmer until quinoa is cooked, about 15 minutes.

Using a slotted spoon, transfer sweet potatoes to pot with quinoa.  With an immersion blender, partially blend to thicken soup.  Leave some sweet potato pieces whole.  Stir in the coconut milk and spices.  Taste and season with salt and pepper.  Makes 7 cups (5 servings).

Recipe from A Veggie Venture.

Using the Weight Watcher’s Recipe Builder, each 11 oz. serving has 5 PointsPlus.

Using the Simply Filling Technique, each serving has 1 PointsPlus.

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beef, potato, and quinoa soup

My growing 13-year-old son is the inspiration for this soup.  He’s 5’8”, has size 12 shoes and weighs more than his father’s weight at high school graduation (granted, that was 135 lb). He is such a funny kid.  He proclaims that he loves beef, but every time we go out to a restaurant, he orders a caesar salad!

I like the fact that this recipe only calls for a half pound of beef for four servings of soup.  Even though that is only 2 ounces of beef per person, it is still a very hearty soup.

The directions are listed for cooking with a large pot.  I actually used my pressure cooker and cooked it for 20 minutes (instead of the 1 1/2 hours).  Yet another reason to purchase one!

P.S.  You can find Badia Sazon with Annato in the Latin section of the supermarket.

Beef, Potato, and Quinoa Soup

  • 2 tsp. olive oil
  • 6 green onions, chopped
  • 2 cloves garlic, minced
  • 1 tomato, diced
  • 1 tsp. cumin
  • 1/2 tsp. Badia Sazon with Annato
  • 1/2 lb. beef, cubed into bite size pieces (I used beef tenderloin)
  • 5 cups water
  • 1 beef bullion cube
  • 1 carrot, peeled and sliced
  • 1/4 yellow bell pepper, diced
  • 2 medium potatoes, peeled and cubed
  • 1 cup cooked quinoa (I used red quinoa)
  • 6 Tbsp. fresh chopped cilantro
  • salt and pepper to taste

Heat oil in a large pot over medium heat.  Saute scallions and garlic until soft, about 3 minutes.  Add tomato, cumin, sazon, 4 Tbsp. cilantro and cook another 2 minutes.  Add beef, water, bullion, carrot, bell pepper, salt and bring to a boil.  Cover and simmer on low about 1 1/2 hours, or until meat is tender.

Add potato and cooked quinoa and cook 25 more minutes.  Add remaining cilantro and serve.  Serves 4.

Recipe from Gina’s Weight Watcher Recipes.  She calculates each 1 1/2 cup serving has 8 Weight Watcher PointsPlus.

 
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Posted by on November 2, 2011 in beef, points plus, soups

 

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