“Winter is coming.” J has been using this line from Game of Thrones for weeks. It’s finally here. Today is cold, we have the heating on in our house (which we never do), we added an extra doona to our bed and little E has moved from is bassinet into his cot, with lots of extra blankets.
Winter also means soup and slow cooking. This big pot lived in the fridge for a week, from which we helped ourselves for lunch and catch and kill your own dinners. The quinoa makes it feel hearty and I love it served with a sliced of toasted and heavily buttered sourdough.
What’s your favourite winter meal? Do you have a pot of soup on hand for lazy night dinners? Do you do catch and kill your own?
- 1 tbsp vegetable oil
- 1 tsp cummin
- 1 tsp ground corriander
- 1 tsp tummeric
- 400 gm potato – 1 cm cubes
- 2 large carrots – 1 cm cubes
- 200 gm pumpkin – 1 cm cubes
- 2 cups vegetable stock
- 6 cups water
- 1 cup quinoa
- 1 bunch kale
- Heat oil in pan, fry spices until fragrant, approx 2 minutes.
- Add potato, pumpkin and carrot, stir until coated in spices.
- Add water, stock and quinoa, bring to boil, stirring occasionally.
- Reduce heat to simmer, simmer for about 1 hour, stirring occasionally, adding more water as necessary, until quinoa is cooked.
- Add roughly chopped kale and stir through.
- Season with salt and pepper.