Best Quinoa Soup Recipes

5Ingredient Quinoa Pea Soup • Simple Nourished Living

WEBMay 5, 2021 · Step 3: While the quinoa is cooking, heat the oil in a large saucepan over medium-high heat. Cook the onion until translucent and …

Rating: 5/5(2)
1. Add water to a small saucepan and bring to a boil over high heat. Add the quinoa, cover the pot, and reduce heat to a simmer until water absorbed and quinoa is cooked, about 15 minutes.
2. While the quinoa is cooking, heat the oil in a large saucepan over medium-high heat. Saute the onion until translucent and tender.
3. Add the peas and and chicken broth to the onion and bring to a boil. Reduce heat and allow to simmer, uncovered, until peas are heated through, about 5 minutes.
4. Using an immersion blender, or regular blender, puree the soup to desired consistency. Return pureed soup to pan; stir in the quinoa, salt and pepper and cook until heated through.

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Creamy Italian Quinoa Soup Simply Quinoa

WEBJan 6, 2022 · Roughly chop the stewed tomatoes, then add them, along with the juice, to the pot with the sauce, broth and herbs and stir to …

1. Heat oil in a large saucepan or dutch oven over medium heat. Add onion, carrots, celery and garlic and saute until carrots have started to soften, about 5 minutes. Season with salt and pepper.
2. Add chickpeas and quinoa to the mixture.
3. Roughly chop the stewed tomatoes, then add them, along with the juice, to the pot with the sauce, broth and herbs and stir to combine. Season with a bit more salt and pepper. Bring mixture to a boil, reduce to simmer and simmer, partially covered, for 20 - 30 minutes (or longer if desired).
4. While the soup is cooking, add the cashews, nutritional yeast, miso, water and 1/2 cup of the soup broth (just scoop it from the pot) into a high-powered blender and blend on high until smooth and creamy. This is your "cream"!

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Quinoa Vegetable Soup Recipe Cookie and Kate

WEBJan 16, 2019 · Instructions. Warm the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the …

1. Warm the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and a pinch of salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
2. Add the garlic and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often.
3. Pour in the quinoa, broth and the water. Add 1 teaspoon salt, 2 bay leaves and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
4. Cook for 25 minutes, then remove the lid and add the beans and the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.

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