Coconut Quinoa Soup

1 medium onion, chopped

3 celery stalks and leaves, chopped

1 cup fennel, chopped

1 1/2 teaspoons curry powder, such as Madras

1 teaspoon salt if using unsalted stock

1 tablespoon fresh ginger, grated

1 tablespoon fresh turmeric, grated  (can sub with 1 1/2 tsp. powdered)

6 cups vegetable or chicken stock

1 14 oz can organic coconut milk

1/3 cup quinoa (any color)

1/3 cup green lentils

3 carrots, peeled and chopped

1/2 head cauliflower, broken apart

1 1/2 cups curly leaf kale, finely chopped

1/4 cup cilantro, chopped 

salt and pepper to taste

Cayenne pepper to taste

Pressure cooker directions:

Place onion, celery, fennel, curry powder, salt (if desired), ginger, turmeric, quinoa, lentils and stock into the pressure cooker pot.  Process on high pressure for 15 minutes.  Allow pressure to release for 5 minutes or so then manually release.  Add carrots and cauliflower and continue to simmer for 5-10 minutes.  Add kale, cilantro and any seasonings you would like.  Kick up the heat.  I dare you!

Stove top directions:

Add 1-2 tablespoons olive oil to a pot.  Add onion, celery, fennel, and carrots.  Cook until onions are translucent.  Add stock, curry powder, ginger and turmeric.  Cover and simmer until veggies, lentils and quinoa are cooked.  Approx. 30 - 40 minutes.  Add cauliflower and simmer until a bit soft. Before serving add kale, cilantro and additional seasonings.

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