Winter Garden Quinoa-Flax Noodle Soup
Recipe and photo by Tami Ganeles Weiser Prep: 15 minutes Cook: 50 minutes
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.
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)
- 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.
- 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.
- 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).
- 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.