I've been eating leftover soups this week as well as going with my fallback of barley and split peas, so tonight I thought I'd get a little exciting with my food choices. I had a lot of good ingredients sitting around so I came up with this soup, which is a variation of of sweet potato soup I've made before.
I cut 2 medium sweet potatoes into small wedges and boiled them until soft. I also added about 1tst of fresh ginger. When the potatoes were done I added another 1tsp or so of fresh ginger, some chipotle powder, chili powder, and salt. I blended with the immersion blender and added 1 cup of soy milk and 2 TB of red wine vinegar. I'm pretty sure I should have added the vinegar in before the milk, but oh well.
In another pan I sauteed 4 cloves of garlic in a little bit of olive oil and then added 1c water and .5cup quinoa. Once that was done, I added 6 chopped scallions, salt, and juice from 1/2 of a lime. I scooped the soup in a bowl and, surprise, surprise, added the quinoa mixture to it.
It was pretty spicy but delicious.
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