Ingredients with Measurements:
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 cup chopped kale
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 6 cups vegetable broth
- 1 cup uncooked quinoa
- Salt and pepper to taste
- 1 lemon, sliced
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large soup pot
- Wooden spoon
- Ladle
Step-by-step instructions:
1. Heat the olive oil in a large soup pot over medium heat. Add the chopped onion and garlic and sauté for 5 minutes, or until the onion is translucent.
2. Add the diced tomatoes, chickpeas, artichoke hearts, chopped kale, dried oregano, dried thyme, and smoked paprika. Stir well to combine.
3. Pour in the vegetable broth and bring the soup to a boil.
4. Add the uncooked quinoa and reduce the heat to low. Simmer for 20-25 minutes, or until the quinoa is cooked and the soup has thickened.
5. Season with salt and pepper to taste.
6. Ladle the soup into bowls and garnish with a slice of lemon and chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
6 servings
Nutritional information:
Calories: 280
Fat: 7g
Carbohydrates: 44g
Protein: 12g
Fiber: 10g
Substitutions for ingredients:
- You can use any type of canned beans instead of chickpeas.
- You can use spinach instead of kale.
- You can use fresh herbs instead of dried herbs.
Variations:
- You can add cooked chicken or shrimp to the soup for extra protein.
- You can add cooked rice instead of quinoa.
- You can add other vegetables such as zucchini or bell peppers.
Tips and tricks:
- You can make this soup in advance and store it in the fridge for up to 3 days.
- You can freeze this soup for up to 3 months.
- You can add more or less vegetable broth depending on how thick you want the soup to be.
Storage instructions:
Store in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a bowl with a slice of lemon and chopped fresh parsley on top.
Garnishes:
Lemon slices and chopped fresh parsley.
Pairings:
Serve with crusty bread or a side salad.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Hummus and pita bread
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth.
- If the soup is too thin, simmer for longer to reduce the liquid.
Food safety advice:
- Make sure to cook the quinoa and vegetables thoroughly.
- Store leftovers in the fridge within 2 hours of cooking.
Food history:
Stone soup is a traditional dish that originated in Europe. It is made by boiling a stone in water to create a broth, and then adding vegetables and other ingredients to the soup.
Flavor profiles:
This Mediterranean stone soup is savory and slightly spicy, with a hint of smokiness from the paprika.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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