Winter is still here and we need some healthy and nutritious meal like a nice warm soup. You can make quinoa soup from basically anything, use any vegetables that you have in your kitchen. This is only one example but you can of course pick your favourite vegetables.
Winter quinoa soup recipe:
Ingredients that you’ll need:
- 1/2 a medium-sized onion, finely chopped
- 1 head of cauliflower, cut into small florets
- 2 cloves garlic, minced
- 1 dried ancho chile, whole
- 3 carrots, thinly sliced
- 3-4 chanterelles, or 1/4 pound other mushrooms, sliced
- 1/2 cup quinoa
- 1 quart chicken or vegetable broth
- 3 tablespoons roughly chopped fresh sage
- 1 sprig fresh rosemary
- butter or olive oil for sauteing
Rinse the quinoa through a fine strainer if you’ve got one, or just wash and drain a few times in a bowl. Set aside. Lightly saute mushrooms and set aside.
Cut the rosemary sprig into two or three large segments (scissors work best). Toss the cauliflower in a roasting pan with the garlic, 2-3 tablespoons of olive oil, salt and pepper and the rosemary. Roast in the oven at 400 degrees for about 15 minutes, or until the florets start to brown a little.
Saute the onion in your soup pot over medium-high heat until soft. Add the rinsed quinoa and toast for a couple of minutes, stirring frequently. Add the broth, carrots, sage and dried chile. Bring to a boil, then turn the heat down to a simmer and cover. Add the roasted cauliflower whenever it’s ready, leaving out the whole pieces of rosemary, and continue simmering until the quinoa is cooked to your liking and the carrots are soft. Stir in mushrooms, discard the chile (or keep it in the serving pot – it looks pretty floating on top) and serve with yogurt.