Vegetable and Quinoa Soup
Serves: 6
Ingredients
- 1 c organic Quinoa
- 3 T olive oil
- 2-3 c chopped white or sweet onion
- 11/2 c diced sweet potatoes
- 1/2 t ground coriander (fresh ground coriander is better)
- 1/2 t ground cumin
- 11/2 t dried oregano
- 1/2 t ground black pepper
- 4 c low-sodium veggie stock or water
- 11/2 c (or 141/2 oz can) chopped fresh or canned tomatoes (do not drain liquid)
- 2 c diced yellow or green squash
- 2 T fresh squeezed lemon juice
- Cracked sea salt to taste
- Garnish: Chopped leeks or scallions
Directions
Thoroughly rinse the quinoa in a fine-mesh strainer under cold running water. Set aside to drain.
Warm oil in a non-reactive soup pot (eg stainless or enamel), add onions and salt. Cover and cook for 5-7 minutes, stirring a couple of times. Add drained quinoa, add 31/2 c liquid and all veggies except squash. Cover and bring to boil, then reduced heat to low and simmer for 10-15 minutes. Add squash, cover and simmer for 20 minutes or until all veggies are tender. Do not overcook.
Stir in lemon juice and garnish, if desired, just before serving.
NOTE: To help with managing psoriasis symptoms, this recipe cut the coriander and cumin by one-half.
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Principal Author: Victoria Kuhn
Date of Publication: 11/11/2009
Updated: 12/28/2010