I’ve shown you Smurf Kitchen, and Smurf Kitchen Bookshelves, and mentioned that EBH and I spent the first night in our new place watching Sex and the City with Dutch subtitles and thereby expanding our vocabulary. (Might I say that I have the most smuk readers/blog friends in the world?)
The only thing missing from this First Night In equation is the story of what was nestled in the bowl in my lap during said television watching. (Which also, for the record, included some Kath & Kim. Hot diggity I’d forgotten how funny that show is*.) In other words, what was the delightful dinner that kept my hands and tummy warm (at least until I moved onto post-dinner chocolate and, after that, post-chocolate oatmeal and, after that, post-oatmeal strange-vegan-protein-bar-from-the-US-with-30%-of-my-daily-calcium-booyah)?
Read on, Macduff.
Moroccan(ish) Kangaroo and Quinoa Soup
The “Moroccan(ish)” of the title emerges from the fact that I adapted this from a recipe for Moroccan Chicken and Couscous Soup, and upon writing the dish up realised that kangaroo isn’t particularly Moroccan. Or, indeed, any country/ethnicity/cuisine other than Australian.
For a vegan/vegetarian version of this dish, I would (and plan to) sub in crumbled tempeh for the mince, or perhaps TVP. Seeing as I’ve never cooked with TVP, though, I’m less comfortable vouching for it. Kindof like how I can’t really vouch that almond butter tastes as good mixed with maple syrup and eaten with a spoon as does peanut butter, but I’m fairly certain it would.
- 1 tb olive oil
- 1 red onion, finely chopped
- 2 tsp ground turmeric
- 2 tsp ground cumin
- 1 tsp ground coriander
- 500g kangaroo mince (substitute with crumbled tempeh or reconstituted TVP for a vegan version)
- 400g can chopped tomatoes
- 4 cups (1L) reduced salt vegetable/chicken stock (or homemade, if you’re more organised than I am)
- ½ c (90g) quinoa
- 200g frozen spinach, defrosted (I defrosted mine in the microwave until it was less block-like)
- as much coriander as you like, to serve
- Heat the oil in a large, heavy-based saucepan (or whatever you liked to cook soup in) over medium-high heat, and sauté the onion with the spices until the onion has softened.
- Add the mince and cook until browned, breaking up with a wooden spoon to avoid clumping. (You know what? “Clumped meat” sounds really unappealing… although I do acknowledge that, for many reading this, even “meat” sounds unappealing.)
- Stir in the tomatoes, stock, quinoa, and spinach. Bring to the boil and then simmer for around 20 minutes, or until the quinoa is cooked to your liking. Season with salt and pepper.
- Serve, garnished with coriander. (And, if you’re me, a bucketload more cracked black pepper and a healthy dose of Tabasco.)
* Note for my American readers: don’t you dare even mention the American version of Kath & Kim. That travesty was almost enough to make me renounce my love for your country. I would like to hunt down whoever thought Americanising Kath & Kim would work and pour curdled milk over his/her head.