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Recipe

Vegetable and Quinoa Soup with Sweet and Hot Roasted Jícama

Scott Phillips

Servings: 4 to 6

This zesty soup is perfect on a cold day. When served with the toasted baguette and garlic butter, it makes a satisfying meal.

Ingredients

  • 1 medium head garlic
  • 3 Tbs. plus 2 tsp. extra-virgin olive oil; more as needed
  • Kosher salt and freshly ground black pepper
  • 2 small carrots, peeled and cut into medium dice (about 1 cup)
  • 1/4 small butternut squash, peeled and cut into medium dice (about 1 cup)
  • 1 small sweet onion, finely chopped (about 1 cup)
  • 1 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 8 cups vegetable broth
  • 1 14.5-oz. can diced tomatoes with their juice
  • 2 sprigs fresh thyme
  • 1 recipe Sweet and Hot Roasted Jícama
  • 1 small bunch Lacinato kale, ribs removed, leaves cut into bite-size pieces (about 5 cups)
  • 1 15-oz. can cannellini beans, rinsed and drained
  • 2 cups cooked quinoa (from about 3/4 cup dry)
  • 1 Tbs. unsalted butter, softened
  • Toasted baguette slices, for serving
  • 1/3 cup roasted salted pepitas
  • Lime wedges, for serving

Nutritional Information

      Calories (kcal) : 460
      Fat Calories (kcal): 200
      Fat (g): 22
      Saturated Fat (g): 4
      Polyunsaturated Fat (g): 4
      Monounsaturated Fat (g): 13
      Cholesterol (mg): 5
      Sodium (mg): 1080
      Carbohydrates (g): 56
      Fiber (g): 13
      Sugar (g): 9
      Protein (g): 11

Preparation

  • Position a rack in the center of the oven and heat to 425°F.
  • Cut the top off the head of garlic to expose the cloves. Put the garlic on a piece of aluminum foil large enough to wrap it in, drizzle with 2tsp. of the oil, and season with ¼ tsp. salt, and ¼ tsp. pepper. Wrap in the foil.
  • On a rimmed baking sheet, toss the carrots and squash with 1 Tbs. oil, 1/4 tsp. salt, and 1/4 tsp. pepper, and spread in a single layer. Place the wrapped garlic on the same baking sheet, and roast, tossing the carrots and squash occasionally, until golden brown in places and just tender, 18 to 20 minutes for the vegetables and 20 to 30 minutes for the garlic (put the garlic packet directly on the rack if it needs more time in the oven).
  • Meanwhile, in a 6- to 7-quart Dutch oven or other heavy-duty pot, heat 2 Tbs. oil over medium heat. Add the onion and cook, stirring occasionally, until it begins to soften, about 2 minutes. Add the cinnamon and ginger, and stir to combine. Add the broth, tomatoes and their juice, thyme, and jícama. Bring to a boil, then reduce to a simmer.
  • Squeeze the roasted garlic cloves into a small bowl and mash into a paste with a fork. Transfer half of the paste to another small bowl. Whisk 3 to 4 Tbs. of the soup broth into one of the bowls of roasted garlic, and add it to the pot; stir to combine. Add the kale and cook until it begins to wilt, about 5 minutes. Add the carrots, squash, beans, and quinoa, and cook, stirring occasionally, until just heated through, about 2 minutes.
  • Meanwhile, add the butter and 1/4 tsp. salt to the remaining mashed garlic and stir until combined. Spread onto the toasted baguette slices. Serve the soup drizzled with oil and sprinkled with pepitas, with the baguette slices and lime wedges on the side.

Reviews

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Reviews

  • rkjurk | 02/25/2017

    This is a very flavorful and satisfying soup. The root vegetables and cinnamon impart a sweetness that works well with the roasted garlic and heat from the roasted jicama. I added a bit more hot sauce (sriracha) to balance the sweetness.

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