Tomato Saffron Mixed Grains Soup
- Yield: 4
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 4 garlic cloves, minced
- 2 bay leaves
- 2 teaspoons paprika
- 1 teaspoon cumin
- 1/8-1/4 teaspoon saffron
- 4 cups chicken broth
- 1/2 cup spelt, soaked for at least 1 hour and drained
- 1/4 cup millet
- 3 tablespoons quinoa
- 1 can (14.5 ounces) crushed tomatoes
- 1 can (15 ouches) chickpeas, drained and rinsed
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- chopped parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion, carrot, celery, and garlic. Add bay leaves, paprika, cumin, saffron, spelt, broth, and 1 cup of water. Bring mixture to a boil. Lower heat and simmer until spelt is tender, about 30 minutes.
- Add millet, quinoa, tomatoes, chickpeas, salt, and pepper and continue to simmer until millet and quinoa are cooked and flavors have blended, about 15-20 additional minutes. Discard bay leaves. Season to taste with additional salt and pepper. Sprinkle with a garnish of parsley to serve.
Notes
adapted from Martha Stewart