QUINOA, BIMI AND TARRAGON SOUP

Once again this shifting weather is driving us crazy. Springtime seems to come and go as it wishes. But truth is we can start noticing how days become longer and this extra light hours are very much appreciated to keep ourselves active.  

When the night falls and the sun goes down it is still quite chilly outside so having something warm when you go home really feels good. Soups are tremendously convenient, there are so many possibilities that we could even say anything can be thrown in to a soup, stew or chowder.




This time I've used white quinoa. This pseudocereal is very versatile and apart from being great for salads and sautées I like it a lot on soups. It makes it a satiating dish full of nutrients that you can perfectly have as a main dish. 
You probably already are familiar with the bimi. It is a variety produced from the union of broccoli and Chinese cabbage, although for me it looks more like an asparagus with the long stems. It belongs to the brassica family just like the broccoli therefore with similar health benefits, amongst them one anti-cancer stands out, the glucosinolates. It also has an important amount of fiber, vitamins and antioxidants. In order to keep its amazing properties I prefer to steam-cook them, they will also be more tender, so I add them to the soup at the end.

I love tarragon and its peculiar taste and aroma with a sort of anise touch, I think it goes really well with veggies. It is not very easy to find it fresh in Spain so I normally use it dried, it is easier to find.



INGREDIENTS: (Serves 3-4)

• 1/2 small glass of quinoa, cooked
• 1 bunch of bimis
• Dried tarragon (or fresh)
• 1/2 onion, chopped
• 1 carrot, chopped
• 1/2 leek, chopped 
• Dry wakame seaweeds
• 1 litre vegetable stock
• Salt and black pepper
• Extra virgin olive oil
• Tamari (or soy) sauce

PREPARATION: 

1. Cook the quinoa, rinse with fresh water and set aside. 
2. Steam-cook the bimi for 7-8 minutes and reserve.
3. In a large pan with some olive oil sautée the onion, leek, the carrot a few minutes until they get golden. Then add the stock and bring to a boil.
4. Add the seaweeds, the tarragon (1-2 table spoons), some tamari sauce and salt and pepper to taste. (Try it first, remember tamari/soy sauce are very salty). Cook for 10-15 minutes.
5. Add the cooked quinoa and taste the broth, add more tarragon and tamari sauce if needed.
6. Cut the bimi into smaller pieces and serve on a bowl with the rest of the soup.