Tuesday, February 9, 2016

A Sweetheart Meal to Start Off the Week

I always set a pretty table. . . and we always sit at the table for our evening meal.  Enjoying a meal is more than just good food.  The menu of Tomato Corn Soup with Quinoa, Sweetheart Cheddar, Seeded Whole Grain Crackers and Ruby Red Grapefruit was "good food".  The crackers were sold as seasonal holiday feature at Aldis.  The package displays the whole grain stamp.  I bought a couple boxes after Christmas during the sell out.  I couldn't resist the heart shaped red wax covered cheese-another seasonal item sold at Aldis.  While the crackers and cheese both have some sodium, the soup is very low in sodium.

Tomato Corn Soup with Quinoa

(Serves 4)

In a 12-inch cast aluminum pan, saute carrot, celery, shallot, garlic and fennel in olive oil, covered, for 6 minutes.
1 carrot, peeled and sliced in 1/2 moons
1 stalk of celery, with leaves, diced
1/2 shallot, diced
1 large garlic clove, crushed
1/3 cup fennel, diced
1 teaspoon olive oil

Add tomatoes, broth and seasoning.  Bring to a boil;  lower heat to simmer.  Simmer for 20 minutes while quinoa cooks.
10 ounce diced tomatoes in juice, no salt added
3 cups low sodium vegetable broth
1/2 teaspoon cumin
1/2 teaspoon Italian seasoning

Add corn.  Return soup to a boil.
3/4 cup corn, frozen

Turn off heat.  Add leaves and parsley.  Cover and stir, allowing leaves to wilt.
1 1/2 cups spinach leaves, stems removed
1/4 cup fresh parsley, chopped

Garnish each bowl of soup with cooked, drained quinoa.
1/2 cup cooked quinoa

The soup was inspired by Clean Eating Magazine.   

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