🧂 Ingredients
- 1 cup Quinoa(rinsed thoroughly)
- 6 cups Vegetable broth
- 2 medium Carrots(diced)
- 2 stalks Celery stalks(diced)
- 1 medium Zucchini(diced)
- 1 cup Green beans(trimmed and cut into 1-inch pieces)
- 1 medium Onion(chopped)
- 3 cloves Garlic(minced)
- 2 tbsp Olive oil
- 1/2 tsp Cumin
- to taste Salt
- to taste Black pepper
- for garnish Fresh cilantro or parsley
👨🍳 Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes.
- 2
Add minced garlic and cumin, and cook for another minute until fragrant.
- 3
Add the diced carrots and celery to the pot and sauté for 5 minutes.
- 4
Pour in the vegetable broth and bring to a boil.
💡 Tip: Using good quality broth will enhance the soup's flavor. - 5
Add the rinsed quinoa, diced zucchini, and green beans. Season with salt and pepper.
- 6
Reduce heat to low, cover, and simmer for 25-30 minutes, or until the quinoa is cooked and the vegetables are tender.
- 7
Taste and adjust seasoning as needed. If the soup is too thick, add a little more broth or water.
- 8
Serve hot, garnished with fresh chopped cilantro or parsley.
💡 Pro Tips
- ✓Rinsing quinoa is crucial to remove saponins, which can give it a bitter taste.
- ✓Feel free to add other vegetables like corn, peas, or potatoes.
- ✓For a heartier soup, add cooked chicken or beans.
🔄 Variations
- Add a squeeze of lime juice before serving for a touch of brightness.
- For a creamy texture, blend a portion of the soup before adding the quinoa and vegetables.