Here's my Facebook status update while I was making this soup: Healthy Soup Creation simmering on the stove: Cubed chicken breast marinated in balsamic vinegar, ginger, and garlic (for a few days in a Ziploc bag in the fridge), sauteed with celery, onions, and purple pepper from Valerie's farm share harvest, EVO, cilantro, garlic, basil, salt and pepper. Then boil the heck out of 10 baby red skin potatoes (skins on) with chicken bullion and water, mashed them up, and added them to the softened sauteed mix with more bullion water. And now I wait.
After doing all the above, I simmered the heck out of this soup, put half in the blender and added it back into the stock pot to make it creamier. Then the trouble started. I didn't want to totally puree it because I was ready to actually start chewing my food, but I thought it needed to be a little thicker. So I added quinoa--a fabulous whole grain that is high in protein. Unfortunately, I promptly forgot about it on the stove and burned the quinoa which stuck to the crock pot and stunk up my kitchen. WHOOPS! Since I cooked the quinoa IN the soup, the results were a little...eh. Don't get me wrong. I still ATE it but it had a burnt after taste.
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