Winter Garden Quinoa-Flax Noodle Soup

Recipe and photo by Tami Ganeles Weiser

Prep Time: 15 minutes      Cooking Time: 50 minutes     

Winter Garden Quinoa-Flax Noodle Soup

This is a stew straight out of the root cellar or your winter garden if you live where I do. This dish is forgiving, so you can switch turnips or potatoes for the rutabagas, parsnips for carrots, and cabbage for the Brussels sprouts. Also, if you only have ¾ cup carrots after you cut them, it’s fine just to make up any difference with another of the veggies.

Ingredients
  • 2 to 3 tablespoons olive oil

  • ½ medium onion, minced (about ½ cup)

  • 3 cloves garlic, minced

  • 2 teaspoons caraway seeds

  • 1 teaspoon cumin seeds

  • 3 cups sliced mushrooms

  • 3 cups water, divided

  • 1 medium rutabaga, diced (about 1½ cups)

  • 2 medium carrots, sliced into half moons (about 1 cup)

  • extra large or 8 smallish Brussels sprouts, shredded (about 1 cup)

  • 1 teaspoon dill weed

  • Salt and pepper, to taste

  • ½ recipe quinoa-flax noodles

  • Vegan sour cream or cashew cream, for serving (optional)

Instructions
    1. Heat the oil over medium heat and saute the onion until translucent, about 3 minutes. Add the garlic, caraway, and cumin and saute until the spices are fragrant, about 1 minute.
    2. Add the mushrooms and saute until they begin to release their juices.  Add 2 cups water, rutabaga, carrots, Brussels sprouts and dill. Cover and reduce heat to medium-low. Simmer until the root veggies are tender, about 30 minutes.
    3. Add 1 cup water and the quinoa-flax noodles. Simmer until the noodles are tender, about 15 minutes. (The quinoa-flax noodles will be dumpling-like rather than like sleek egg noodles).
    4. Add salt and pepper to taste. Serve with a side of vegan sour cream and a sprig of fresh dill if you have some on hand.

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Reviews
         
Chinese

I can’t believe you cook up a whole Chinese meal Erev Rosh Hashanah, I would definitely just buy take out!

- September 13, 2014