Cooking with Good Day Austin: Quintessential Quinoa Soup
121 views · Published 10 November 2014 · 4:09 · Indexed 4 November 2026
Channel: FOX 7 Austin · 2014 · Howto & Style
Barbara Berry with Foodie Kids and two talented young chefs, Elle and Catherine, make a great winter soup that's vegetarian and gluten free. The recipe for the Quintessential Quinoa Soup, which serves 10, is as follows: Ingredients 2 tablespoons olive oil 1 yellow onion, diced 1 carrots, chopped 2 celery stalks, thinly sliced 3 cloves garlic, minced 1 large sweet potato, peeled and chopped 2 cups butternut squash, cubed 3 bay leaves 4 cans (14 1/2 oz each) reduced-sodium vegetable broth 2 cans (15 oz each) diced tomatoes 1 can (15 oz) chickpeas, rinsed and drained 1 cup red or black quinoa 1 tablespoon minced fresh rosemary 2 teaspoons minced fresh thyme 2 cups chopped kale, ribs and stems removed Sea salt and black pepper, to taste Instructions -Heat olive oil in a large stockpot over medium heat. -Add onion, carrot, and celery and cook until onions are translucent, about 5 minutes. -Add the garlic, sweet potato, butternut squash, and bay leaves. -Cook until vegetables are tender, about 10 minutes. Stir occasionally so they don't stick to the bottom of the pan. -Add the vegetable broth, tomatoes, and chickpeas. -Stir in the quinoa and season with fresh rosemary and thyme. -Cook for 15 minutes or until quinoa is soft. -Stir in the kale and cook for an additional 5 minutes. -Season to taste with salt and black pepper, serve warm.
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