- 2 TBSP ghee (substitute with coconut oil)
- 2 cups yellow onion, minced
- 1 TBSP garlic,minced
- 12 cups diced potatoes
- 1 tsp sea salt
- 1 tsp yellow curry powder
- 1/2 tsp freshly ground black pepper
- 1/4 teaspoon ground cumin
- 3 cups water
- 2 cups vegetable stock (or substitute with chicken stock)
- 2 bay leaves
- Jalapeño-minced (optional)
- 1/2 cup quinoa or black rice, rinsed
- 5 TBSP white miso
- 1 cup fresh parsley, minced
- Almonds, coarsely chopped and toasted (optional garnish)
If you made your own stock and need to defrost it, take it out of the freezer and let it rest on the counter long enough to slide out of the container and into a pot for melting over low heat. If you forgot to take it out of the freezer earlier, no worries – put the container in a bowl of hot water to let the sides defrost.
Rinse the quinoa/rice in a fine-mesh strainer ahead of time to remove the bitter coating called “saponin.” When it stops frothing like soap, the saponin is sufficiently washed off.
In a large soup pot, heat the oil over medium heat. Add the onions and sauté until translucent. Add the garlic, salt, curry, pepper and cumin, and sauté for 1-2 minutes more.
Stir in the potatoes, bay leaf and optional jalapeño. Pour the water and stock over the vegetables and cover with a lid. Bring to a boil and reduce to a simmer for about 20 minutes, until the potatoes are fork- tender.
When the potatoes are ready, remove the bay leaves. Use an immersion blender or food processor to blend the soup.
Return the soup to the burner and bring back to a gently rolling boil. Add the quinoa and reduce the soup to a simmer, covered, cooking for about 12 minutes until the quinoa is translucent with white threads curled around the grains. Stir in the white miso and parsley.
Garnish with optional toasted almonds.
Storage: Store leftovers in freezer-safe glass containers. Allow to cool before putting in the freezer. Label your containers with the name of the contents and date. Liquids expand when frozen, so leave an inch of headspace between the surface of the soup and the top of the container.
In South Central PA, you can find organic veggies here.
Excellent culinary salts are available from here.
A good source for miso is here.
High quality salts, herbs, spices and nuts can be found here.
Nuts.com has very nice organic nuts but they also sell a lot of junk food I do not support. Therefore the only food I buy from them are their organic nuts and seeds.