Stuff & Nonsense: Accidental Workhouse Porridge


30 January 2013

Accidental Workhouse Porridge

I know. My soup looks like the kind of wretched porridge they would have served at a Victorian workhouse, if the Victorians had known about quinoa. It's not at all pretty. Indeed, it's down right homely. But, O my darlings, it is quite tasty.

Quinoa & Acorn Squash Soup

This soup is based on Crisco's "Butternut and Quinoa Soup," but I used an acorn squash, yellow bell pepper, and no-sugar added cashew butter. Also, I was out of cayenne so seasoned the finished soup with sriracha.

I blame the soup's sad, washed-out color on my choice of ingredients as orange butternut and red bell pepper would have held their own against the brown cashew butter and ultimately yielded a prettier soup. But yellow and yellow, when mixed with the brown cashew butter, just went ... beige.

And then I had the brilliant idea to puree the finished soup as the large chunks of squash didn't really seem to go with the tiny grains (would really recommend dicing squash into fingernail-sized cubes) ... No, pureeing did not help its looks at all.

But the taste was better! The squash blended with the quinoa and corn forming a spicy/sweet/nutty/creamy amalgam that I couldn't stop sampling.

Since it looks like porridge, I've been eating it for breakfast and find a one-cup serving is quite filling and doesn't leaving me starving by midmorning. I do look forward to making it again, but with a butternut squash and a red or orange bell pepper.

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