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I really love this kind of soups. Smooth vegetable cream with pieces of crunchy vegetables and many many vitamins in addition.

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Vegetable soup with quinoa

Veronika
Ingredients:

3 large carrots

1 parsley

1 smaller onion

1 garlic clove

1 smaller zucchini

1 liter broth

salt, ground cumin to taste

1/2 cup frozen sweet corn

1 cup canned chickpea

1/2 cup quinoa



Preparation
Steps: 6

1.

Peel the vegetables, halve one of the carrots and cut the rest into small pieces. 

2.

Using one spoon of oil, fry onion and garlic, then add carrot, parsley and zucchini.

3.

Pour over with vegetable or chicken broth and cook until gthe vegetables softens.

4.

When the vegetables is cooked, take out the carrot which we cooked as a whole and dice it. 

5.

Blend rest of the soup, season with salt and ground cumin. Bring the soup to boil again and boil washed quinoa in it.

6.

Add chickpea, sweet corn, cut carrot and cook for about 15 minutes, until the quinoa is done. You will know it, when you see something like "tail" in the soup.

You can add other vegetables to the vegetable base, depending on what you like or what you currently store. It might make a good combination also with celery, kohlrabi, cauliflower, tomatoes, ... 

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