"A delicious English based soup w/ some ingredients from South America"

• 10 red and gold creamer potatoes, or red potatoes (organic is always best)
• 3 carrots (organic is always best)
• 3 stalks celery (organic is always best)
• 5 sunchokes Available at Fresh Market. (optional, use as a potato substitute if cooking for diabetics) or 3 parsnips (optional)
• 2 cups quinoa (keen-wah) A South American grain available at your local health food store.
• 5-7 cloves garlic
• 1/4 -1/2 stick organic sweet cream butter (optional) or Olive or Walnut Oil (vegan, optional)
• Simply Organic (brand name) All-Seasons Salt (contains salt, paprika, garlic,onion, celery seed, oregano, and turmeric)
• Pumpernickel Bread or Rye Bread to go with or sprinkle some homemade croutons in each bowl
• 1/4 bunch of Kale (optional, extremely nutritious but can be a little bitter)
• Fresh Rosemary or Parsley (optional)
• 2-3 yellow onions or 1 onion and 3 shallots
• Pumpernickel or Rye Bread or vegan option (Genesis Bread at least 5 grams protein per slice!)

Directions:

This recipe provides 6 grams of protein per serving, mainly from the Quinoa, which is considere a complete protein with all the amino acids. To add additional protein to this meal, you may want to serve a salad with nuts, such as pecans, or add goat cheese to the salad. Another option would be adding a piece of cheese toast to each persons plate. This soup also contains a good balance of sodium and potassium. Serve w/salad for extra vitamins and antioxidants. Serve w/ Genesis Bread (vegan-available in helath food section at Kroger) or Cheese Bread for additional protein. Please continue on for direction.

Take all vegetables out of storage and place on counter. Take out cutting board. Take out large, sharp knife. Take out large or medium pot w/lid.

Fill pot with six cups water and put on high.
Wash root vegetables and scrub w/ vegetable brush (if available). Cut any dark o soft spots off potatoes and other vegetables. Cut potatoes into halves or quarters. Cut carrots into slices or bite sized cubes. Cut up sunchokes/parsnips. Optionally you can peel sunchokes, but skin will soften in cooking. Try to leave peels on potatoes (very nutritious as long as you buy organic. Smash garlic cloves with side of large knife (easy to remove peel). Remove peels. Slice or mince garlic cloves.

Optional: For extra flavor you can sautee potatoes and onions in butter or a high heat oil such as sunflower. Soup is good regardless, and some people actually prefer a watery soup to one w/ any grease whatsoever in it.

Place all root vegetables (potatos, carrots, sunchokes, parsnips) and garlic in boiling water and cover. Set oven timer for 10 minutes.

Remove skins from onions and cut six ways. Cut celery into slices/cubes.

Turn oven eye down to three. Add celery and onions, and a first dose of spice blend. Set oven timer. Cook for at least an hour. Check flavor and tenderness of vegetables. If vegetables are done, add Quinoa ( rinse first) set timer and cook for another 25-30 minutes.

While quionoa is cooking, you can cut up a piece of pumpernickel or rye into cubes, and toast them in the oven for a few minutes to make croutons,and/or you can slice the bread, add butter, and warm it up, so bread is soaked in butter. Or simply warm bread and douse with olive or walnut oil afterwards. If you need more protein in the meal, you can either add goat cheese to the salad at this point, or melt a slice of chees over the slice of bread.

Take this time to make a green leafy salad for everyone. You can get Pre-Washed Organic Mixed Baby Greens, Herb Salad, or Spinach Salad at Kroger's or Wal-Mart. Kale is available at Fresh Market.Add a few slices of carrots and a few florets of broccoli, and your favorite vegetables. Pre-treat the salad w/ a little vinegar/lemon juice and shoyu or coconut aminos before serving and/or put out bottles of sald dressing. My fav: Annie's Goddess Dressing, My boyfriend's: Ranch. You may also want to put out dried fruit, sesame seeds and croutons.

Prepare five large plates w/ bowls on top. Add Kale to soup and cook 1 more minute. Fill each bowl 3/4 full of soup. Sprinkle additional seasoning salt in each bowl and add croutons, garnish w/ rosemary or parsley sprigs. Add one handful of salad to each plate. Put one slice of buttered or cheesed bread on each plate.

This should make a delicious and nutritious meal for yourself and family or friends! Hope you enjoy it!