Vegetable Quinoa Sprout Soup
Description:
Warm up your winter evenings with this hearty and healthy soup, combining the wholesome goodness of quinoa, winter vegetables, and sprouted beans. It’s perfect for a cozy, nutritious dinner.
Cuisine: Continental
Course: Dinner
Diet: Vegetarian
Ingredients
- 1 cup Quinoa (raw)
- 4 cups Vegetable stock
- 2 tablespoons Extra Virgin Olive Oil
- 1 Red onion, chopped
- 2 Carrots (Gajjar), chopped
- 2 cloves Garlic, minced
- 1 Thai Red chilli (Birds Eye Chilli), minced
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/4 teaspoon Curry powder
- 2 Tomatoes, diced
- 1 cup Potatoes (Aloo), cut into chunks
- 1 cup Bean Sprouts
- Salt and Pepper, to taste
Preparation Time: 30 mins
Cooking Time: 20 mins
Total Time: 50 mins
Servings: 4
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, and Thai red chilli, sautéing for about 1 minute until the onions become soft and pink.
- Add the chopped potatoes, carrots, tomatoes, and bean sprouts. Sauté for an additional 2 minutes to combine the flavors.
- Stir in the quinoa and sauté until the quinoa begins to soften.
- Add the turmeric powder, curry powder, and sauté for 1 more minute to release the spices’ aromas.
- Pour in the vegetable stock and increase the heat to bring the soup to a rolling boil. Once boiling, reduce the heat to low and simmer for 15 minutes, allowing the flavors to meld together.
- Season with salt and pepper to taste.
- Serve the Vegetable Quinoa Sprout Soup hot, accompanied by garlic bread and a refreshing winter salad.
Enjoy this nutritious, warming soup for a perfect winter dinner!
