Allergy-Friendly Comfort Soup
Quinoa is a complete protein source, making this soup not only delicious but also nutritious.
This is vegan and gluten free recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Ingredients
- 4 cup Vegetable broth
- 2 medium Carrots
- 2 stalk Celery stalks
- 1 small Onion
- 2 clove Garlic cloves
- 2 medium Potatoes
- 1 cup Green peas
- 1 cup Corn kernels
- 0.5 cup Quinoa
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 tablespoon Olive oil
- 2 tablespoon Fresh parsley
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion, minced garlic, sliced carrots, and sliced celery stalks. Cook until vegetables are tender.
- Add vegetable broth and diced potatoes. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in quinoa, green peas, and corn kernels. Cook for an additional 10 minutes.
- Season with salt, black pepper, and paprika.
- Remove from heat and let the soup rest for 10 minutes.
- Serve hot, garnished with fresh parsley.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 30g10%
- Sugars 5g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.