We know what you’re thinking as you are reading the title of this recipe: Hot soup in the summer? Well yes, that is what we are thinking! You drink hot coffee or tea, right? So why not soup? It makes a great light dinner, and comes together in minutes for an easy healthy meal.
Our New England summers are famous for being hot and muggy with dreaded heat waves, right? and we are famous for our hot fish chowders, one being New England clam chowder served in the summer!
Soups made from a homemade bone broth are very easy to digest and are extremely healing to the digestive tract. The kale and spinach in this soup are rich in powerful antioxidants and two of the healthiest vegetables around. We threw in shiitake mushrooms not only for their known medicinal properties but for their wonderful meaty texture! Fresh sweet peas added great color and happen to be one of Judy’s favs. And last but not least the quinoa, which we all know is a complete plant protein and perfect in soup. Enjoy!
Did We Say Soup?? Yes!!
Yes, soup! We eat it year-round. For us soup is an any-time-of-the-day, any-time-of-the-year food. It was also a favorite of our Dad’s so Mom served it all the time!
1 32-oz. carton organic chicken broth or bone broth, store-bought
2 cups tightly packed torn kale leaves
1 cup tightly packed spinach
1/2 cup peas
6 large shiitake mushrooms, sliced
salt & pepper to taste
1/4 teaspoon onion powder
1 cup cooked quinoa, prepared according to package directions
grated parmesan cheese for sprinkling, optional
Put all ingredients into a medium-size sauce pan, bring to a boil then reduce heat and cover; simmer 10 minutes! Serve with grated parmesan cheese, if desired.
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