Superfood Quinoa Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
8 servings
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Course
Main Course, Soup
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Cuisine
American, Vegetarian
Superfood Quinoa Soup
Description
The Superfood Quinoa Soup includes olive oil sautéed garlic, onions, carrots, and celery as its flavor base, with dried thyme and oregano added for subtle herbal notes. Vegetable stock combined with bay leaves and water forms the broth. Quinoa is cooked directly in the simmering broth until tender, absorbing savory flavors. Leafy greens such as kale, broccoli florets, and shredded red cabbage are stirred in near the end to maintain some bite while softening slightly. The lemon juice adds brightness and balances the earthiness of the vegetables and quinoa.
The mixture of quinoa's mild, slightly nutty flavor with the variety of vegetables creates a comforting texture combination – the soft grains contrast with the firmer kale and broccoli florets. This soup is served immediately to preserve vegetable texture and garnished with chopped fresh parsley for a fresh herbal touch.
The recipe is straightforward, requiring just sautéing, simmering, and stirring to combine. Salt and pepper seasoning is adjusted to taste at the end. This soup can work as a filling lunch or light dinner featuring whole foods and balanced plant ingredients without meat.
Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1 red onion diced
- 3 carrot peeled and diced
- 2 celery diced, stalks
- ½ teaspoon thyme dried
- ½ teaspoon oregano dried
- 4 cups vegetable stock
- 2 bay leaf
- 1 cup quinoa
- 1 kale stems removed and leaves chopped, bunch
- 8 ounces broccoli florets
- 2 cups red cabbage shredded
- lemon juice of 1
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 tablespoons parsley chopped fresh leaves
Instructions
- Heat olive oil in a large stockpot or Dutch oven over medium heat.
- Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme and oregano until fragrant, about 1 minute.
- Whisk in vegetable stock, bay leaves and 2 cups water; bring to a boil. Stir in quinoa; reduce heat and simmer until quinoa is tender, about 12-15 minutes.
- Stir in kale, broccoli and cabbage; simmer, stirring occasionally, until kale is tender, about 5 minutes. Stir in lemon juice; season with salt and pepper, to taste.
- Serve immediately, garnished with parsley, if desired.
User Reviews
Overall Rating
5
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