Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 small yellow onions, finely diced
- 2 small leeks, chopped (white and light green parts only)
- pinch of saffron threads
- 3 garlic cloves, minced
- 1 rutabaga, peeled and diced
- 1 large potato, peeled and diced
- 3 medium carrots, peeled and diced
- 1 teaspoon dried thymes
- 1/4 teaspoon crushed red pepper flakes
- 1 bay leaf
- 6 cups vegetable broth (1.5 l)
- 3 Roma tomatoes, peeled, seeded and diced
- 1/2 cup uncooked red quinoa, rinsed in cold water (100 g)
- 1 small bunch *wild kale, roughly chopped (bottom tough stems discarded)
- sea salt and freshly ground pepper, to taste
- freshly chopped flat-leaf parsley, to garnish (optional)
- freshly grated parmesan to serve
Instructions
- In a large soup pot heat the olive oil over medium heat. Add the onion, leek and saffron, gently cook until softened, about 8-10 minutes. Stir in the garlic, rutabaga, carrot, potato, thyme, and red pepper flakes. Season with 1 1/2 teaspoons salt. Sauté until fragrant. About 2 minutes.
- Add the bay leaf and 6 cups of vegetable stock. Bring to a boil, reduce heat to low and simmer for 20-30 minutes, until the vegetables are tender. Stir occasionally and add more stock (or water) if needed.
- Meanwhile, cook the quinoa according to the package instructions.
- Stir in the kale (or other greens) and season to taste with salt and pepper. Keep on low heat for a few minutes, until the greens have wilted.
- Add the quinoa to the hot soup, then ladle into bowls, season with salt and pepper, and garnish with parsley. Top with freshly grated parmesan and enjoy!
Nutrition
Notes
The recipe uses what is called “wild kale” which is sold at farmers’ markets in Hamburg. It is simply a mix of Redbor kale, Red Russian kale and Tuscan "Dinosaur" kale and can be substituted with a couple generous handfuls of spinach, collard greens or regular kale, roughly chopped.