Home of the Food Bowl Solution!
We usually think of quinoa as a grain, but it is actually the seed of a plant and as its scientific name Chenopodium quinoa reflects, it is related to beets, chard and spinach. Quinoa is a protein powerhouse. This delicious soup is both packed with nutrition and satisfying and rich in flavor.
Ingredients: (Serves 6)
1 clove garlic (minced)
1 yellow onion (diced into small pieces)
1 Tbsp. olive oil
3 very large red potatoes (about 14 oz.) (diced into small squares)
2/3 cup quinoa (uncooked)
3 vine ripened tomatoes (diced)
2 carrots (diced into small squares)
1 yellow squash (diced into small pieces)
9 cups unsalted vegetable broth (I use Rapunzel, Vegan)
1/2 tsp. oregano
1/2 tsp. coriander
1/8 - 1/4 tsp. cayenne pepper
2 tsp. sea salt
pepper to taste
1/4 tsp. stevia powder
1 Tbsp. nutrtional yeast
1/4 cup fresh parsley (chopped)
4 fresh basil leaves (sliced)
1.) Add olive oil to a large stock pot and add minced garlic & onion. Season by sprinkling some salt and pepper while cooking.
2.) Add quinoa, diced potatoes, carrots, tomatoes, dry seasonings, stevia, salt & pepper. Continue to cook, stirring frequently, Cook for about 5 minutes.
3.) Add vegetable broth and yellow squash. Bring to a boil and then turn to low and simmer for 20 minutes.
4.) Add nutritional yeast and stir well. Turn burner off and add in chopped parsley and basil leaves.
5.) Serve with crusty bread and a green leafy salad. ENJOY!!
Thank you for your question. You don't need to use the sweetener in this recipe. In developing recipes I try to bring out as much flavor as I can. I find that adding a very small amount of sweetener to my soups, it does just that and makes it even more flavorable. You can accomplish the same thing by adding a tablespoon of maple syrup. This soup is so delicious on it's own, but just a tad of sweetener brings out even more flavor. It is a slight difference in taste, but one that I notice because I am always developing recipes. I hope this information helps:)