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Kaniwa Coconut Soup
Make your grains easier to digest by sprouting them first! Read our blog on Sprouting Supergrains for instructions.
Read our blog post “Kani-what?” and learn about the difference between Quinoa and Kaniwa.
Ingredients
Portions: 2
- ½ cup of cooked Kaniwa (1/4 cup uncooked)
- ½ onion, finely chopped
- 1 cup carrots, grated
- ½ cup frozen peas or cut snow peas
- 2 ripe tomatoes, peeled and diced or 1 cup of halved cherry tomatoes
- 1 small fresh gingerroot, peeled and cut into small pieces
- 1 cup baby spinach or kale, coarsely chopped
- 1 cup of broccoli florets or mix of broccoli and cauliflower
- 1-2 cooked potatoes, diced
- ½ cup diced tofu, marinated in tamari (or cooked fish for non-vegan option)
- 2 cans of Coconut Milk (Cha’s Organics curry masala or regular with ¼ tsp. of curry)
- ½ cup fresh coriander, finely chopped
- Garnish: chopped green onion and lime wedges
Instructions
- In a medium pot, brown the carrots, peas, tomatoes, broccoli, cauliflower, ginger, onion and tofu (vegan option) for 7-8 minutes in a little olive oil.
- Add the cooked potatoes and the coconut milk as well as an additional can of water (use the empty coconut milk can).
- Bring to a boil and then reduce heat. Add the spinach or kale and the fish (non-vegan option). Cook for about 5 minutes.
- Add the cooked Kaniwa, add salt and pepper to taste. Remove from heat and add the fresh coriander.
- Garnish with chopped green onion with a lime wedge on the side (optional).
You can prepare this recipe with various leftover cooked vegetables! No need to follow the recipe to the letter – look in your fridge for inspiration, and use up some of your leftovers 😊️
Do you know a good recipe?
We’d love to hear about your favorite dishes, and how you prepare them. E-mail us with your recipes and let us know your secrets!
