Quinoa Vegetable Soup

Quinoa Vegetable Soup

Ingredients (Serves 4 – 5)

1. Quinoa – 1/4 cup heaped, washed and drained

2. Olive oil – 2 tbsp

3. Onion – 1/2 cup, finely chopped

    Garlic cloves – 3, minced

    Carrot – 1 small, cut into small cubes

    Celery – 2 stalks, chopped

4. Vegetable stock – 3 – 4 cups (You can add water instead)

    Tomato – 2 medium-small , blanched (Step 1)

    White navy beans – 1/2 cup, cooked ( Soak navy beans in enough water overnight. Cook on stovetop adding lots of water until just done. Strain the excess water and set aside.You can use cannellini beans or red kidney beans/rajma instead.)

5. Zucchini – 1/4 cup, cubed

6. Salt and pepper – To season

7. Lemon juice – 1/2 tsp

8. Cilantro / parsley – 2 – 3 tbsp, finely chopped

Method

1. To blanch tomatoes – Put the tomatoes in boiling water. Boil for about 1 – 2 minutes or until their skin starts peeling off. Take them out and set aside for 2 minutes. Peel off their skin and chop the flesh. Set aside.

2. Heat 2 tbsp olive oil in a sauce pan / soup pot at medium heat. Add onion, garlic, carrot and celery. Season with salt and pepper. Saute for 3 – 4 minutes. Add 3 cups of vegetable stock, chopped tomato, quinoa and cooked navy beans. Bring to a boil. Cook covered for 15 minutes and then add zucchini pieces. Again cover and cook until quinoa is done and soup is medium thick. Season with salt and pepper. Switch off. Add lemon juice and mix well. Garnish with chopped cilantro / parsley.

Tip

You can use other veggies such as corn, cabbage, bell pepper, spinach etc.

Check out my other soup recipes..

Cream of Mushroom Soup

Mexican Chicken Tortilla Soup

Minestrone Soup

Roasted Tomato Soup

Italian lentil soup

Creamy chicken and vegetable soup

Harira / Moroccan Soup