Recipe: Delicious Quinoa Minestrone "Soup"

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Quinoa Minestrone "Soup". Find Deals on Quinoa Soup in Groceries on Amazon. How to Make Healthy Quinoa Vegetable Minestrone Soup. Saute vegetables: In a large stockpot, heat olive oil over medium-high heat.

Quinoa Minestrone "Soup"
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Gluten-free minestrone soup recipes are delicious and great part of our easy vegan recipes. Heat oil in a large sauce pan over medium-high heat. Add tomatoes, water, quinoa, spices, bay leaves, salt and pepper and stir to combine. You can have Quinoa Minestrone "Soup" using 15 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Quinoa Minestrone "Soup"

  1. You need Half of cup of quinoa (around 150g I've used, that wasn't half cup).
  2. It's of Around 1 liter of veggie stock.
  3. It's 500 g of spinach, chopped.
  4. You need 50 g of basil leaves, chopped.
  5. It's 2 of onions, chopped.
  6. You need 2 of medium potatoes, diced 🥔.
  7. Prepare 4-5 of garlic, minced.
  8. Prepare 1 of tomato, diced 🍅.
  9. It's 150 g of carrots (3/4 cup), diced.
  10. It's 150 g of Green beans (3/4 cup), diced.
  11. You need 1 of peek sliced.
  12. It's Half of cup celery, diced.
  13. It's 1 of zucchini, peeled and diced.
  14. Prepare of Olive oil,.
  15. You need of Salt and pepper.

In a large stock pot or Dutch oven, add oil and heat to medium. Soup thickness: Healthy Minestrone Soup is a very thick and hearty soup — more the consistency of a stew. This is exactly how we love it, but you can always make it thinner by adding additional broth. Additional protein: The quinoa and beans add a lot of protein, but if you'd like more, stir in some shredded rotisserie chicken near the end of cooking to warm it through.

Quinoa Minestrone "Soup" step by step

  1. So first of all this recipe is a bit of experiment. I definitely wouldn't call it a soup, as it became quite thick even though I have added some splash of water during cooking, and also I would probably change a few things next time. I will write some conclusions as a last 'step' so I won't forget....
  2. First things first, let's dice and prepare everything. On this picture, the 2 darker green bowls contain the "spinach-basil base", in the next step I will write down how I made that and this picture also contains the cooked quinoa..
  3. Spinach-basil base: so we got the chopped spinach and basil leaves, and about a liter of stock. We mix them and blend it as smooth as possible. I've used a normal hand blender..
  4. So just to don't forget, as a step please cook the quinoa, if you haven't done already..
  5. On a bit of oil sauté the onions over medium heat for a few minutes until they get golden a bit,then add the garlic and the diced tomato, bit of salt and pepper and cook for a few minutes..
  6. Add the carrots, green beans, leek and celery then mix well..
  7. Poor in the blended Spinach-basil base and add the quinoa to the pot. Season to taste. Cook on medium heat for 15 minutes..
  8. Finally, add the zucchini and the potatoes and cook for another 15 minutes, or until the veggies reached how you like them (super soft or a bit al dente? 😊) finally if needed season again with salt and pepper..
  9. Finally, serve it!.
  10. And as I was cooking some notes here what I tried to differently. I definitely need more liquid or less filling as at the end, especially on the next day it looks more like a veggie stew. I also wonder how it could be a bit better looking. Advises welcome! 😊.

Stir into pot along with water, quinoa and salt. BOIL, then reduce heat to medium-low. I cook the quinoa before I add it to the soup since cooking it in the soup soaks up a little too much of the liquid. Quinoa is naturally gluten-free and packed full of protein and fiber; I like using it here instead of the traditional small noodles usually found in minestrone soup. Kale & Quinoa Minestrone Soup Recipe.