Recipe
QUINOA VEGETARIAN SOUP
Serves: 4
Preparation time: 15 minutes If they like it, it serves 4 otherwise
Cooking time: 20 minutes
Totaltime: 35 minutes
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 1 carrot, diced
- 1 stalk celery, diced
- 1 tsp sea salt
- 1 tsp fresh cracked pepper
- 2 cloves garlic, minced
- 2 tbsp red wine vinegar
- 1qt vegetable broth
- 3 leaves bay leaf
- 2 cups chopped butternut squash
- 2 cups diced canned tomatoes
- 1/2 cup quinoa
- 1 tbsp chopped fresh rosemary
- 1 tbsp thyme
- 1 can chickpeas (garbanzo beans), rinsed and drained
- 2 cups chopped kale, ribs and stems removed
Preparation
-
In large saucepan, heat oil over medium high heat. Add onion, carrots, celery stalk, salt and pepper and cook until onions are translucent, about 5 minutes. Add the garlic and red wine vinegar; cook 1 minute.
Stir in broth and bay leaves, scraping any brown bits from the bottom of the pan and bring to a boil. Stir in the squash, tomatoes, quinoa, rosemary and thyme. Reduce heat to maintain a simmer. Cook for 15 minutes or until quinoa is soft.
Add chickpeas and kale and cook for an additional 5 minutes. Serve warm with a drizzle of olive oil.
main ingredients:
type of recipe:
soup
type of dish:
dinner
cuisine:
specific recipes:
on-a-budget
season and occasion: Fall
dietary considerations:
Array
-
Green peas soup
-
Chickpea tahini soup with harissa roasted peppers
-
Red quinoa and apple waldorf salad
-
Vegetarian chili
In the kitchen. Happening Now
The latest
