Getting Creative in the Kitchen with Savory Quinoa Vegetable Soup
Have you ever considered that you could eat the rainbow in a soup? This savory quinoa vegetable soup is full of colors and nourishment for the chilly winter months.
If you have folx in your family that doesn’t care for veggies, you can try adding a few extra cut veggies into soups and meals they love. Gradually they can be more accustomed to the bitter and astringent flavors that vegetables bring.
Even if you use a slow cooker or stovetop this type of soup is great for the winter months. There can be so much variety based on what’s in your fridge. Just keep adding veggies. And different spice blends that taste good to you. If you eat the rainbow in your meals…. your gut microbiome will be healthier and you will be well on your way to the #30plants per week challenge.
Soups Can be a Great Food When You are Busy or Feeling Ill
The food we eat has a major impact on our health, but the way we prepare it can also have an effect. Eating a diet high in processed foods, sugar, and unhealthy fats can lead to many health problems, such as obesity and heart disease. But what if I told you that changing just one of these factors could make all the difference? Just by cooking a meal with healthier ingredients, you can improve your health. Here are some tips to cook a vegan soup that is nutritious and delicious!
Let’s see if we can create a rainbow in our food!
Getting up to #30plants per day is easier when you start to embrace bringing in more spices. We have learned through studying the gut microbiome that adding more plants to our diet increased bacterial diversity which is believed to translate to better health.
Add the rainbow to your diet with this delicious soup that can be enjoyed year round.
Ingredients
Scale
2 cups Veggie Broth plus 2 cups water
1/3 cup dry quinoa
1/2 cup diced cauliflower
1/2 cup sliced carrot
1 spring onion diced
1 zucchini sliced
1 medium potato sliced
2 tbsp fresh thyme
1 tsp fresh turmeric or 1/2 tsp dried (You can add more turmeric but I do find it impacts the taste for me)
1 tsp fresh ginger
1.–2 tbsp fresh chopped parsley
1 tsp Chinese 5 Spice
1 cup fresh greens (kale, Swiss chard, cabbage greens)
1/2 cup sliced celery
1/2 garlic glove – optional
Salt to taste
Pepper to taste
1 tsp miso (added at the end after cooking)
Instructions
Cut up the veggies into small pieces – this can also be veggies that you have done for meal prep.
Cook on stove or slow cooker for 45-60 min.
Add miso and fresh diced parsley after cooking.
Top with a dash of lemon juice and olive oil if desired.
Prep Time:20 minutes
Cook Time:1 hour
Category:Soup
Cuisine:American
Keywords: Plant-based
Check out the video tutorial Here:
I have been enjoying making videos of the meals that I love and have been sharing them on IG. If you are on IG, check out the live preview here. Tag me if you make this soup. I would love to see your version!
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