Root Vegetable and Quinoa Soup

I will not bother you again with my undying love and affection for soup. I will cut right to the chase. Root vegetable season is almost over. Then again, living in the Pacific Northwest, I may have a skewed perspective on the seasons - the tiny tips of crocuses are already peaking through the damp ground. Z. and I certainly took advantage of the season's offerings. We ate lots of parsnips, turnips, and rutabagas. I had never had a rutabaga until this winter and am happy to have discovered another tasty vegetable. The flavor of a rutabaga, or Swede, reminds me a cross of turnip and carrot. By the way, these same vegetables, parsnips, turnips, and rutabagas, are great in stir-fry. I think Z.'s new favorite stir-fry is parsnip, onion, and carrot drizzled with soy sauce and Sriracha.

Since I made this soup while feeling the very beginnings of a cold I went to the spice cupboard for flavorings. I used harisa, turmeric, smoked paprika, and cumin. While the earthiness of the vegetables echoes the earthiness of the vegetables, the sweetness of the carrots and rutabagas was a nice contrast. The veggies would also have tasted great with a more herbal flavor, seasoned with lots of thyme or rosemary.

From top left clockwise: harisa, turmeric, smoked paprika, cumin

The addition of the quinoa was a great last minute decision. I wanted more protein and did not feel like beans. This has been one of my favorite ways to use quinoa so far. The little seeds stayed firm despite simmering for far longer than their required cooking time. Plus, even after being frozen and reheated, both veggies and quinoa still had a great texture. Enjoy!

Root Vegetable and Quinoa Soup

Olive oil
1 onion, diced
3 cloves garlic, minced
2-3 carrots, diced
1 turnip, peeled and diced
1 rutabaga, peeled and diced
2-3 parsnips, peeled and diced
1 potato, peeled or with skin on, diced
1/2 teaspoon turmeric
2 teaspoons smoked paprika
2 teaspoons harisa paste (or red pepper flakes to taste)
1 teaspoon cumin
1/2 cup quinoa, rinsed and drained
8-10 cups water or stock

1. Heat olive oil in a large soup pot over medium heat. Add the onions and cook until soft and translucent, about 10 minutes.
2. Add the garlic and remaining vegetables and cook until slightly tender, 5-7 minutes.
3. With the liquid nearby, add the turmeric, smoked paprika, harisa, and cumin. Toast the spices about 30 seconds. Add the liquid and the quinoa. Bring the soup to a boil, lower the heat, and let simmer gently until the quinoa is tender, about 15-20 minutes.