Photo of Toasted Quinoa Soup by WW

Toasted Quinoa Soup

4
4
2
Smartpoints value per serving
Total Time
1 hr 45 min
Prep
20 min
Cook
1 hr 25 min
Serves
8
Difficulty
Easy
Toasting quinoa enhances its flavor. This soup is thick and hearty, perfect for cold winter days.

Ingredients

uncooked quinoa

1 cup(s), rinsed

olive oil

2 Tbsp

uncooked onion(s)

½ cup(s), diced

garlic clove(s)

4 medium clove(s), sliced

uncooked carrot(s)

½ cup(s), small-diced

uncooked bell pepper(s)

½ cup(s), small-diced, red

kosher salt

½ tsp

rosemary

1 tsp, leaves, minced

ground cumin

¼ tsp

uncooked potato(es)

½ cup(s), small-diced, peeled

fat free vegetable broth

7 cup(s)

uncooked zucchini

½ cup(s), small-diced

fresh lemon juice

1 Tbsp, (or to taste)

red pepper flakes

¼ tsp, (or to taste)

Instructions

  1. Preheat oven to 325ºF. Spread quinoa in a thin layer on a rimmed baking sheet; toast in oven until it completely changes color from beige to dark brown, about 30 minutes. Use a spatula to stir it every 10 minutes to toast it evenly and keep edges from burning; set quinoa aside.
  2. In a large soup pot, heat oil over medium heat. Add onion, garlic, carrot, bell pepper and a pinch of salt; sweat (cook over low heat, stirring frequently) until all vegetables have softened, 10-12 minutes. Add rosemary and cumin; cook 1-2 minutes until spices bloom (become very aromatic). Add potato, toasted quinoa and vegetable broth; stir.
  3. Bring soup to a boil; reduce heat to maintain a simmer, cover and cook until quinoa is tender, about 30 minutes. Add zucchini; cook 5 minutes more. Stir in lemon juice and red pepper flakes.
  4. Serving size: 1 c

Notes

This recipe, originally by Amanda Freitag, has been adapted from The Chef Next Door for Weight Watchers Magazine.If soup is too thick, add a small amount of water or broth.

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