It’s soup season!!! If you know me, I can LIVE on SOUPS!! Honestly, I am not a quinoa fan as it’s too bland for my taste. I like to beef it up with spices and flavors so I can get the benefits of including it in my diet. This soup tastes remarkably fresh and flavorful with some basic spices and herbs. It’s loaded with vegetables and my son loves a big bowl of it for dinner. Try this soup and I promise it won’t disappoint you.
Ingredients:
- 1 teaspoon of olive oil or butter
- 1 medium yellow onion, chopped
- 1 cup of chopped cauliflower
- 2 cups of mixed veggies. I used a mix of chopped carrots, green beans, cauliflow cabbage, yellow squash, spinach, corn.
- 3-4 fresh basil leaves
- 1 tsp of fresh grated turmeric
- 4 cloves minced garlic
- 2 cups of vegetable stock
- 3 cups of water
- 1 large can (28 ounces) diced tomatoes
- 1 ½ cups cooked quinoa
- 1 tsp cumin seeds
Seasoning:
- 1 tbsp taco seasoning
- 1 tbsp jaggery
- 2 teaspoons fine sea salt
- ¼ cup chopped fresh cilantro
- ⅛ teaspoon paprika
- Freshly ground black pepper
Optional garnishes (my ideas): extra chopped cilantro, small wedges of lime, diced avocado, crumbled tortilla chips, grated cheese, sour cream…
Instructions:
- Place a large dutch oven or pot over medium high heat. Add 1 spoon of oil or butter.
- Add cumin seeds. chopped onions, ginger garlic, fresh turmeric.
- Add your vegetables once onions are golden brown.
- Sautee the veggies for 3-4 minutes and add a cup of washed quinoa.
- Pour in a can of tomato sauce or fresh tomato puree. Add vegetable stock (4 cups).
- Add your seasoning.
- Let the soup come to boil and serve hot. You can add tortilla chips, sour cream and shredded cheese for toppings! Enjoy!