Quinoa Vegetable Soup
SeasideOasis
Posts: 1,057 Member
Since my BF is trying to be vegetarian for the month, after some kicking and screaming, I decided to join him on his mini journey. I think from this experience, I will grow a better understanding for spices and tasting 'food'. I made this last night, inspired by a fellow MFPer, and I hope you will all enjoy it as much as I did/do! I am horrible at posting picturing on the forums, but here is the link if you want to see that it looks like!
http://toneandgroan.wordpress.com/2012/05/08/quinoa-vegetable-soup/
Quinoa Vegetable Soup
Servings 8-10 Servings Size 1 Cup
Ingredients
1 Cup White/Yellow Onion – Diced
2 Cups Carrots – Chopped
1 Cup Celery – Chopped
1 Cup Bell Pepper – Chopped
1 Broccoli Stem – Chopped (Like Carrots)
2-3 Cups Butternut Squash (1 Medium Squash) – Diced
1.25 Cups – Quinoa
2 Cups Spinach – Chopped
1/2 TSP Curry Powder
1/2 TSP Turmeric
1/2 TSP Cayenne Pepper
1/2 TSP Chili Powder
1/2 TSP Garlic Powder
1/2 TSP Onion Powder
1 TSP Siracha
1 Quart Unsalted/Low Sodium Vegetable Broth
Directions
*Cook Quinoa per packaged instructions before or during the cooking of the rest of the soup!*
1. Chopped or diced all vegetables and toss in a large pot to saute. Careful to not overcook. Stir Occasionally.
2. Add vegetable broth, curry powder, turmeric, cayenne pepper, chili powder, garlic powder and onion powder. Bring to a boil, then cook covered for 7-10 minutes (or until vegetables are about desired tenderness).
3. Add chopped spinach. Add more water at this point if you feel there isn’t enough broth. I added about 2-3 cups and could have probably used a little more. Boil for another 10 minutes.
4. Pull of heat and add quinoa and siracha.
5. ENJOY!
Nutritional Information – Per Cup
Calories 94 Carbs 20 Fat 1 Protein 4 Fiber 6 Sodium 199
http://toneandgroan.wordpress.com/2012/05/08/quinoa-vegetable-soup/
Quinoa Vegetable Soup
Servings 8-10 Servings Size 1 Cup
Ingredients
1 Cup White/Yellow Onion – Diced
2 Cups Carrots – Chopped
1 Cup Celery – Chopped
1 Cup Bell Pepper – Chopped
1 Broccoli Stem – Chopped (Like Carrots)
2-3 Cups Butternut Squash (1 Medium Squash) – Diced
1.25 Cups – Quinoa
2 Cups Spinach – Chopped
1/2 TSP Curry Powder
1/2 TSP Turmeric
1/2 TSP Cayenne Pepper
1/2 TSP Chili Powder
1/2 TSP Garlic Powder
1/2 TSP Onion Powder
1 TSP Siracha
1 Quart Unsalted/Low Sodium Vegetable Broth
Directions
*Cook Quinoa per packaged instructions before or during the cooking of the rest of the soup!*
1. Chopped or diced all vegetables and toss in a large pot to saute. Careful to not overcook. Stir Occasionally.
2. Add vegetable broth, curry powder, turmeric, cayenne pepper, chili powder, garlic powder and onion powder. Bring to a boil, then cook covered for 7-10 minutes (or until vegetables are about desired tenderness).
3. Add chopped spinach. Add more water at this point if you feel there isn’t enough broth. I added about 2-3 cups and could have probably used a little more. Boil for another 10 minutes.
4. Pull of heat and add quinoa and siracha.
5. ENJOY!
Nutritional Information – Per Cup
Calories 94 Carbs 20 Fat 1 Protein 4 Fiber 6 Sodium 199
0
Replies
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bump! looks good!0
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