16 September 2021 | Raidis Estate, Raidis Recipes | Raidis Estate
Quinoa Vegetable Soup
Spring has arrived and it’s the perfect time to have a lighter and brighter spring soup.
With the nights still cool and summer on the way you might be wanting to add some veggies into your diet and this delicious soup will be a hit with every member of the household.
This dish is filling and delicious.
What you’ll need:
2 tbsp. extra-virgin olive oil
1 medium onion, chopped
2 carrots, peeled and cut into thin rounds
2 stalks celery, thinly sliced
3 cloves garlic, thinly sliced
1 large zucchini, cut into 1/2" pieces
1 can of diced tomatoes
1 (can cannellini beans or red kidney beans, rinsed and drained
1 cup quinoa
1/2 tsp. ground cumin
8 cups low-sodium vegetable broth
250gm Tuscan kale, ribs removed and leaves thinly sliced
1 tbsp. fresh lemon juice
Crushed red pepper flakes, for serving
In a large pot over medium-high heat, heat oil. Add onion, carrot, celery, and garlic and season with salt and pepper. Cook, stirring occasionally, until vegetables are soft, about 10 minutes.
Add zucchini, diced tomatoes, beans, quinoa, and cumin. Pour in broth and stir to combine. Bring to a boil and boil until quinoa is tender about 13 minutes.
Stir in kale and cook until wilted, 1 minute more, then stir in lemon juice. Season with salt, pepper, and red pepper flakes and serve.