Eat for Kidneys Continued...

Creamy Quinoa Onion: Delicious Kidney Healthy Soup

• 1 cup sprouted quinoa
• 2 cups water
• 2 Tbs butter
• 2 Tbs  olive oil
• 2 medium sweet onions
• 2 medium leeks (white and pale green part only)
• 1 large clove garlic
• 1 tsp granulated sugar
• 1/2 tsp aleppo pepper (optional)
• 1/2 cup dry white wine
• 6 cups meat broth 

To make your own high quality meat broth: 

• 2 pounds soup bones, from the neck, tail, shin, or shoulder Any recommendation on bones from which animal? 
• 1/2 cup rice wine
• one 2-inch section of ginger, cut into thirds
• Himalayan salt (or another high quality salt, and yes, it matters :), a few tablespoons / to taste

1. Rinse all the meat under cold running water and place in the pot. Add enough water to cover the meat by a few inches. Cook over medium heat until just about to boil, quickly strain all the meat and water through a colander.

2. Fill the pot again with water, cover by a few inches. Cook over medium heat and bring to a simmer. Add the wine, ginger, and salt. Turn the heat to low and simmer until very tender, at least 2.5 hours. 

3. De-fat the broth, either by skimming the fat from the top or by waiting for the soup to solidify overnight before removing the sheet of fat. 

• Salt and pepper for seasoning
  
• Thinly sliced green onion and crumbled bacon for garnish

Directions:

1. Cook the quinoa per package instructions. Normally you rinse the grain and combine it with the 2 cups water, bring to a boil and then gently simmer, covered, for 12 to 15 minutes until the liquid is absorbed. Set aside.
2. Slice the onions and leeks thinly and mince the garlic clove. In a 4 quart soup pot melt the butter and oil and add the onions, leek, garlic, sugar and aleppo pepper(if using). Gently saute until everything softens but doesn't brown. This might take about 20 minutes.
3. Add the wine, chicken broth and beef broth and bring the soup to a boil. Add the cooked quinoa and then simmer the soup for about ten minutes.
4. After 10 minutes cool the soup a bit and then in batches, puree the soup until very creamy. Return the soup to a clean pot and then re warm and taste for seasoning.
5. To serve, ladle soup into bowls and garnish with green onion and crumbled bacon

Note: If you feel the soup is thicker than you like, thin it a bit by whisking in a little more broth after pureeing.


Adapted from: http://www.yummly.com/recipe/external/Bone-Broth-and-Dipping-Sauce-Serious-Eats-200648 & http://www.yummly.com/recipe/Creamy-Quinoa-Onion-Soup-377876?columns=4&position=1%2F57 

Karen Chan received her Masters in Acupuncture and Herbal Medicine from ACCHS in Oakland, California. With a passion for preventative care and nutrition, she has been helping her clients in the East Bay achieve a more balanced and healthy lifestyle since 2009. 
4287 Piedmont Ave, Ste 106C, Oakland, CA 94611 || (510) 384-9226