Toasted Quinoa Soup with Vegetables
Toasted Quinoa Soup is a hearty gluten free soup loaded with healthy vegetables. Toasting the quinoa deepens the flavor of the grain.
Servings: 6 People
Cost: 6.00
Ingredients
- 1 Cup Quinoa, Rinsed
- 1-2 Tbsp Olive Oil
- ½ Small Onion, Diced
- 1 Celery Stalk, Diced
- 1 Medium Carrot, Diced
- ½ Bell Pepper Any Color, Diced
- 1 Medium Potato, Peeled and Diced
- 4 Medium Garlic Cloves, Minced
- 1 tsp Minced Rosemary
- 1 tsp. Dried Thyme
- 1 Dried Bay Leaf
- ¼ tsp Ground Cumin
- ¼ tsp. Black Pepper
- 7 Cups Chicken or Vegetable Broth
- 1 Small Zucchini, Diced
- 1 Tbsp Red Wine Vinegar or Lemon Juice
- ¼ tsp Red Pepper Flakes (Optional)
Instructions
Toast The Quinoa
- Rinse the quinoa in a fine mesh strainer under cold water.
- Preheat oven to 325ºF.
- Spread quinoa in a thin layer on a rimmed baking sheet
- Toast the quinoa in the oven for about 30 minutes until it changes color from tan/beige to a toasty brown, stirring every 10 minutes for even toasting and to prevent burning.
Make the Soup
- Prepare the vegetables while the quinoa toasts and set the quinoa aside if it’s toasted before the vegetables are prepared.
- In a large soup pot, heat oil over medium heat.
- Add onion, carrot, celery, bell pepper and a large pinch of salt and sauté for 5-10 minutes until the vegetables soften slightly.
- Add garlic, rosemary, thyme, bay leaf, cumin, red pepper flakes and black pepper and cook 30 seconds to 1 minute.
- Add potato, toasted quinoa and chicken broth.
- Bring the soup to a boil and reduce heat to a simmer
- Cover and Cook until the quinoa is tender (about 30 minutes).
- After 30 minutes, uncover, add the zucchini and cook 5 minutes more.
- Stir in red wine vinegar and red pepper flakes.
Video
Notes
- Broth Options – Use chicken, vegetable, beef, or even water as the broth for this soup.
- Vegetables – Use your favorite soup vegetables in this versatile soup.
- Herbs and Spices – Change up the herbs and spices in this soup to your liking just like you can with the vegetables.