Sunday, December 25, 2011

Red Velvet Soup!

Merry Christmas and Happy Chaunkkah!

Last night while Zach worked at the hospital, I baked pecan pies for Zach and his co-workers, baked muffins for the next morning, and filled Zach's stocking(s)! I get super excited all year long gathering up stocking stuffers for Zach, so it's a good thing he has two stockings I can fill... :-) 

We opted for eco-friendly, recycled wrapping this year - even the little things make a difference! We used recycled bags from friends, paper grocery bags, and the boxes in which our shipped gifts came! Our tiny tree looks even more diminutive with the gifts underneath... :-)

When Zach arrived home from work this morning, he suggested that we each open one gift before he fell asleep... Here's a very sleepy Zach with his Irish Whiskey! Needless to say, he'll sample it much later, not at 8AM... :-)

Here's a very sleepy me, with this amazing cookbook from Zach! It's gorgeous!

And a sleepy kitty, who wants to know why we can't have a Christmas morning nap... :-)

Time for Zach and the kitties to take a nap, and for me to make Red Velvet Soup!

Red Velvet Soup

1 cup quinoa
4 cups vegetable broth, divided
1 T olive oil
1 Onion, chopped
6 cloves garlic, minced
4 rutabagas with their greens, roots and green parts separated and each chopped
2 beets with their greens, roots and green parts separated and each chopped

~ In a medium saucepan, stir together the quinoa and two cups broth. Bring to a simmer, reduce the heat to low, cover, and simmer until all the broth is absorbed and the quinoa is tender. Remove from the heat, and set aside.
~ In a large soup pot, saute the onion and garlic in the olive oil until limp and translucent.
~ Add the greens from the rutabagas and the beets, and saute a bit more - just a couple of quick turns.
~ Pour in the remaining two cups broth, and the chopped root veggies.
~ Cover and simmer until the root vegetables are tender.
~ Using a food processor or immersion blender, puree until smooth.
~ Stir in the quinoa, heat through, and season to taste with salt and pepper.
~ Serve warm, garnished with Parmesan cheese or nutritional yeast if you'd like to keep the dish vegan! Very festive and healthful...

Merry Christmas and Happy Chaunkkah! Wishing peace and joy to all...


MelindaRD said...

Nice looking red velvet soup. I got some cook books too for Hanukkah. One of them I bet you would really like. It's vegetarian Jewish recipes from around the world and explains some of the background about the Jewish foods from various Jewish communities, including those in muslim countries. Very interesting and I can't wait to start cooking. Hope you guys had a great holiday.

dave said...

It is good to know that there are people who are doing their bit for the environment by using recycled bags.

Gina; The Candid RD said...

Nick and I always unwrap one gift on Christmas eve :) It's tradition!
I was so intrigued by this soup. I love red velvet cake, and I love clearly this is a must-make!

Merry (belated) Christmas!

bellini said...

Sounds like you have made Christmas your own and developed your own traditions. A very happy new year too Astra.

Johanna GGG said...

lovely to see all your christmassy trimmings in the house and that soup looks perfect for the season