Puree of Green Things Soup with Quinoa and Pepper Relish

A Weeknight Wonder: Puree of Green Things Soup

As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Between school pick-ups, work deadlines, and the never-ending to-do list, a quick and nutritious dinner is my absolute saving grace. That's why this Puree of Green Things Soup has become a staple in our household. It's not just incredibly flavorful, it’s also incredibly versatile and adaptable to whatever vegetables I have on hand. One night, rummaging through the crisper drawer, I found myself staring at a collection of leftover broccoli, parsnips, and a lonely head of romaine. Inspiration struck! And this simple, yet satisfying, soup was born.

The beauty of this recipe lies in its simplicity. It starts with a base of perfectly cooked quinoa, adding a nutty texture and a boost of protein. Then, a vibrant medley of broccoli, parsnips, celery, and spinach creates a deliciously green, creamy soup base. I love the addition of garlic for a savory depth, and the subtle sweetness of the parsnips balances the slightly bitter notes of the spinach perfectly. The finishing touch? A zesty red pepper and lime relish that adds a burst of freshness and a delightful contrast to the creamy soup. This relish is so easy to make; simply grill the peppers and shallots, toss them with some lime juice and a pinch of salt and pepper, and you have an explosion of flavour!

Adaptability is key. I've made this soup countless times, each iteration slightly different depending on what vegetables I had available. Sometimes I add carrots, other times zucchini or even some leftover roasted sweet potatoes. The possibilities are endless! And for those following a vegetarian diet, simply substitute the chicken broth with vegetable broth—the flavor remains wonderfully rich and comforting. It's the perfect recipe for those days when you crave something hearty and healthy, but don't have a lot of time to spend in the kitchen.

More than just a soup, it's a lifestyle. This recipe embodies my philosophy of cooking: make the most of what you have, be creative, and don’t be afraid to experiment. The kitchen is my sanctuary, a place where I can de-stress and connect with my family. A simple bowl of this vibrant green soup, topped with the colorful relish, is a testament to that. It's a delicious reminder that healthy eating doesn’t have to be complicated, and that even on the busiest of days, taking a few moments to nourish yourself can make all the difference. So next time you're short on time but craving something delicious and wholesome, give this Puree of Green Things Soup a try. You might just discover your new favorite weeknight meal!

Serving Suggestions: This soup is delicious on its own, but you can also enhance it with a dollop of sour cream or Greek yogurt for extra creaminess, or a sprinkle of toasted pepitas for added crunch. It pairs beautifully with crusty bread for dipping.

Leftovers? Store any leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors will actually deepen over time, making it even more delicious the next day!

Step-by-step

• Bring the quinoa and 1 1/3 cups water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes.
• Meanwhile, heat 2 tablespoons of extra virgin olive oil in a large soup pot over medium heat. Stir in the onion, parsnips, and celery; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the broccoli, season with salt, and cook a few minutes until the broccoli darkens and begins to soften. Pour in 1/4 cup of water, and continue cooking until the broccoli is just cooked through. Once tender, stir in the green onions, lettuce, spinach, garlic, and chicken broth. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until all of the vegetables are soft, about 15 minutes.
• While the soup is simmering, prepare the garnish by heating a cast iron grill pan over medium-high heat. Toss the bell peppers and shallot halves with 2 teaspoons of olive oil, and sprinkle with salt. Place into the hot grill pan, and cook until slightly blackened and tender, turning once. Remove from the pan, and chop. Stir the chopped pepper mixture together with the lime juice in a small bowl. Season to taste with black pepper, and set aside.
• Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
• To serve: ladle soup into bowl. Top with a small scoop of quinoa and the red pepper relish.