Tested till perfect  Vegetable Quinoa Soup
Vegetable Quinoa Soup
Photography by Jeff Coulson

Vegetable Quinoa Soup

Homemade vegetable broth is the best option for minimizing the sodium content in this delicate, flavourful soup. However, if you prefer to use storebought broth, choose organic, which is lower in sodium.

By Amanda Barnier and The Test Kitchen

Source: Canadian Living Magazine: November 2013

Recipe4 out of 5 based on 24 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 25 minutes
  • Total time 25 minutes
  • Portion size 4 servings

Ingredients

  • 2 tsp 2tspolive oil
  • 1 1oniononions, diced
  • 2 2cloves garlic, minced
  • 1 cup 1cupthinly sliced cremini mushrooms, (about 115 g)
  • 1 1sweet potatosweet potatoes, (about 340 g) peeled and diced
  • 2 cups 2cupshomemade vegetable broth, or organic vegetable broth
  • 1/2 cup 1/2cupquinoa
  • 1/2 tsp 1/2tsppepper
  • 1/4 tsp 1/4tspsalt
  • 2 cups 2cupsstemmed kale, thinly sliced
  • 1 tbsp 1tbspred wine vinegar
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Preparation

In large saucepan, heat oil over medium heat; cook onion and garlic, stirring occasionally, until softened, about 5 minutes. Add mushrooms; cook, stirring occasionally, until beginning to soften, about 4 minutes.

Stir in sweet potato, 3 cups water, broth, quinoa, pepper and salt; bring to boil. Reduce heat to medium; cook until quinoa is tender, 10 to 12 minutes.

Stir in kale; cook until tender, about 4 minutes. Stir in vinegar.

Nutritional Information per serving: about

cal 195 pro 6g total fat 5g sat. fat 1g
carb 36g dietary fibre 5g sugar 7g chol 0mg
sodium 194mg potassium 668mg

RDI%

calcium 9 iron 24 vit A 164 vit C 77
folate 15
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