Quinoa soup
Description
Perfect for lunch. This light yet nutritious soup made with quinoa, vegetables, and beans comes together quickly. However, be sure to prepare the beans in advance: simply soak them overnight and cook them the next day. While beans aren't absolutely necessary for making quinoa soup, they make it more filling. Instead of zucchini, you can use potatoes.
Instructions
- 1
Step 1
Heat the oil in a skillet, then sauté diced onion, carrot, celery, and minced garlic in it. Cook for 3–4 minutes, stirring occasionally.
- 2
Step 2
If you are cooking in a cauldron, pour the vegetable broth into it as well. If not, pour the broth into a saucepan, place it over heat, and transfer the sautéed vegetables into it. Add the pre-soaked beans, quinoa, and chopped tomatoes. I recommend scalding the tomatoes and removing their skins. Simmer everything for about 15 minutes over medium heat.
- 3
Step 3
Then add the zucchini, cut into cubes. Cook until the quinoa and zucchini are soft.
- 4
Step 4
Drizzle the ready quinoa soup with lemon juice, season with salt and pepper to taste. Add chopped fresh herbs.
- 5
Step 5
The ready soup can also be served with lime or lemon.