Go-Grow-Glow Soup

In keeping with the spirit of Easter, instead of focusing on and being overwhelmed by the work load of the coming week, I opted to spend a good part of my Sabado de Gloria (doesn't this sound more positive than Black Saturday?) preparing batches of soup for my extremely-busy-days lunch.  

The recipe is based on the clean-the-fridge soup recipe of a dear friend (http://viewfromthefifthfloor.wordpress.com/2013/11/30/clean-the-fridge-soup/), but made a more complete meal with the addition of protein sources, such as shitake mushroom, seaweeds, and quinoa. The shitake mushrooms and seaweeds give the soup more character.
  
My go, grow, and glow food all in one soup. . . .

Ready for another hectic week with my go-grow-glow soup

chopped onions, medium-sized, two pcs.
minced garlic, one tsp.
olive oil, one tbsp.
sliced shitake mushrooms (fresh or soaked if using dried ones), 1/2 cup
cooked quinoa, 1/2 cup
diced carrots, medium-sized, two pcs. 
diced potato, medium-sized, two pcs.
diced tomato, medium-sized, one pc. 
sliced celery, two big stalks
seaweeds, cut into 1 inch strips, 1/4 cup
diced bell pepper, medium-sized, one pc. 
saffron, 1/2 tsp. 
salt, 1/2 tsp.
ground black pepper

In low fire, saute onions and garlic in olive oil. Wait for the onions to turn translucent; then, add the shitake mushrooms. After around two minutes add the carrots, potato, and celery.  Stir fry for two minutes. Then, add 3 cups of water, salt and saffron. Allow to simmer in low heat.  When the soup begins to boil, add the seaweeds.  When the carrots and potatoes are half-cooked, add the tomato and quinoa.  On the last few minutes of cooking, add the bell pepper.  Season with a dash of black pepper.

Allow the cooked soup to cool down.  Then, lightly blend with a hand blender or in a standard blender to desired consistency.   

Healthy living, my choice towards integrating my body-mind-spirit.