Hey bloggies! I figured I’d try to squeeze a post in between homework and packing! I didn’t want to disappoint y’all by going MIA, right? This is a post about this amazing soup that I made last week. When I saw Angela from Oh She Glow’s make the Holiday Soup for the Soul, I immediately saved it for later use. I finally got around to making it last week! Let me tell you, it’s definitely a winner. The only changes I made to the recipe were: regular quinoa, no cinnamon/nutmeg, frozen kale (defrosted) not spinach.
These are pictures taken from the first night I had it. The broth was still light, but after a day…the broth was so much richer and all of the flavors mixed together wonderfully!
I highly recommend this soup when you want a healthy, yet hearty, soup on a chilly day! I made cornbread based off of a recipe in The Joy of Vegan Baking cookbook. I used whole wheat flour instead of all purpose flour because I ran out. What a mistake! While they didn’t taste horrible, the whole wheat flour made them taste “earthy.” Luckily, the earthiness is undetectable if you crumble them into the soup!
I’m off to pack and review a few more things before hitting the hay early! I probably won’t post until Sunday night at the earliest. I’m sure I’ll need a little R&R after so much traveling. Have a great weekend!