Toasted Quinoa Soup
- Total Time
Toasting quinoa enhances its flavor. This soup is thick and hearty, perfect for cold winter days.
uncooked quinoa1 cup(s), rinsed
olive oil2 Tbsp
uncooked onion(s)½ cup(s), diced
garlic clove(s)4 clove(s), medium, sliced
uncooked carrot(s)½ cup(s), small-diced
uncooked bell pepper(s)½ cup(s), small-diced, red
kosher salt½ tsp
rosemary1 tsp, leaves, minced
ground cumin¼ tsp
uncooked potato(es)½ cup(s), small-diced, peeled
vegetable broth7 cup(s)
uncooked zucchini½ cup(s), small-diced
fresh lemon juice1 Tbsp, (or to taste)
red pepper flakes¼ tsp, (or to taste)
- 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.
- 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.
- 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.
- Serving size: 1 c