Many of the ingredients are found in the kitchen, so it makes a fast and easy soup and very nutritious*.
Stracciatella (Italian)
("little shreds or rags",
because of the look of the soup)
Serves 3
Serves 3
2 cups (475 ml) organic chicken broth
1 cup (240 ml) shredded organic spinach leaves
1 orangic egg white
1 Tbs. (15 ml) Parmesan cheese or dairy-free cheese
1 Tbs. (15 ml) organic cornstarch* mixed with 1/4 cup (60 ml) of cold water
pinch or two of black pepper
dash of nutmeg
3/4 cup (180 ml) Basic Boiled Kañiwa*, room temperature OR substitute with (gluten-free) red quinoa.
3 Tbs. (45 ml) minced parsley or 3 tsp. (15 ml) dried parsley
*A. 1 1/2 cups (360 ml) Basic Boiled Kañiwa (Save the rest to use in another dish.)
to make:
1/2 cup (120 ml) kañiwa
1 1/2 cups (360 ml) water
1. Place the kañiwa in fine mesh sieve and rinse well.
2. Put the grain and water in a saucepan, stir, and bring to a boil over medium heat.
3. Reduce to low, cover, and cook, stirring a few times, for about 20 minutes or until the liquid is absorbed.
4. Remove from the heat, cover the pan with paper towel, and put on a lid.
5. Fluff, cool, and store in small covered container or zip-top bag.
6. Refrigerator for up to 3 days or 1-2 months in the freezer.
B. Soup:
1. Bring chicken broth to a boil over medium heat.
2. Add spinach and cook over low heat for 3 minutes.
3. In a small bowl, beat the egg white with the cheese, cornstarch, black pepper, and nutmeg.
4. Pour into the broth and stirring with folk to separate the egg into strands.
5. To serve, put 1/4 cup (60 ml) Basic Boiled Kañiwa in a soup bowl and add a third of the soup.
6. Garnish with parsley and added cheese.
*Kañiwa is gluten-free with amino acids, protein, fiber, and antioxidant; rich in calcium, potassium, and iron.
*cornstarch: corn starch, cornflour, maize starch, maize
