THE other day I sat down and thought about more foodie posts that I could put up on the blog, and I realised that when I’m cooking from scratch I’m either baking or making soup. I didn’t know I was a soup person – it seems to have crept up on me without my notice. I’m not mad about it – soups are awesome – but I just wasn’t expecting it.
So today, yes, I am bringing you another soup recipe, only with a little story behind it.
Way back when I was at ye olde University (honestly, not really that long ago in the grand scheme of things, but Glasgow really is an old University) I was all about following sewing blogs. I stumbled across Merrick’s Art. After a few months of following her, and several posts that were collaborations with her sisters, I began to follow them to: Everyday Reading and Measure and Whisk. I really enjoy following this trio of sisters and now I have been following them for a number of years, it’s been a delight to be able to share in their journeys with their families, the growth of their children and spend time in their happy corner of the internet. They are all a huge inspiration for me and how I’d like to run my blog.
At the beginning October, Janssen (of Everyday Reading) posted a Creamy Quinoa and Chicken Vegetable Soup. I was inspired, and away it went in my saved folder on blogloving (really useful app, that one). Ten days later, it had been a long week, I was running on not enough sleep and I wanted to eat something comforting, but substantial. My mind went straight to this recipe. Only I switched it up again, so this recipe is an adaptation of an adaptation, and it’s already a firm favourite.
A few things to note:
* Some of the quantities are approximations thanks purchasing pre-shredded carrot and cabbage. If you’ve going to use both from scratch I would recommend dicing about a 1/2 cup of each. That said, I’m a very free-for-all cook with soups. I take quantities as guidelines!
** I put in 1 cup of quinoa, not 1/2 – because apparently I can’t read on Friday nights. That said, I loved it and haven’t bothered altering this!
*** I rarely come across tinned tomatoes in my neck of the woods in Korea, yet tinned whole tomatoes are easy to source. It’s no problem – I just chop the whole tomatoes myself!
**** It would be really easy to make this coeliac and vegan friendly. To make it suitable for coeliacs, simply use a suitable stock / stock cube! To make it vegan, swap out the butter for oil of your choice, use a suitable stock / stock cube, and change the chicken for tofu. In this instance, make sure that you add the tofu at the end with the tomato and coconut cream.
4 tbsp butter
1/2 onion, diced
celery, a couple of cups
1/2-1 cup shredded carrot
1/2-1 cup shredded red cabbage
Ice cube of minced garlic
4 cups of stock (I added 4 cups of water, then threw in a stock cube)
1 tbsp dried basil
1 cup of quinoa
3 chicken breasts, fresh or frozen
1 can tomatoes, whole or chopped
1 can coconut cream
Salt and Pepper, to taste
- In a suitable pan, melt the butter. Add the onion, garlic and celery and cook for a minute or two before adding the shredded carrot and cabbage. Cook until the onion is turning nicely translucent.
- Add the stock, or water / stock cube combination, and bring to the boil.
- Add the basil and quinoa and stir well, then add the chicken breasts. Cover, and leave on a gentle simmer for 15-25 minutes. Make sure the chicken is completely cooked through.
- Remove and shred the chicken breasts, then return the shredded chicken to the pan. Add the tomato and the coconut cream and stir well and season to taste.
- Bring back to the boil and serve immediately.