Nutrition Nugget: Quinoa Vegetable Soup
Winter is the season for staying warm with comforting soups and stews. Most store-bought soups are full of sodium and fat, but you can avoid this by making simple soups at home! Add immune boosting veggies like carrots or bell peppers and health-promoting spices like rosemary, garlic, and thyme instead. Try this Quinoa Vegetable Soup and get a nutritional kick out of your meal.
Quinoa Vegetable Soup
Makes 6 servings
Ingredients
- 3 tbsp olive oil
- 1 to 2 cups chopped seasonal vegetables, like zucchini, yellow squash, bell pepper, carrots, sweet potato, or butternut squash
- 1 medium yellow onion, chopped
- 6 garlic cloves, minced
- ½ tsp dried thyme
- 1 cup quinoa
- 4 cups vegetable broth
- 2 cups water
- 1 tsp combined salt and pepper
Instructions
- Heat oil in a large pot over medium heat. Once the oil is simmering, add chopped onion, seasonal vegetables, garlic, and thyme. Cook, stirring often until onion is softened and turns translucent.
- Pour in quinoa, broth, and water. Add 1 teaspoon salt and pepper. Raise heat and bring the mixture to a boil, then cover with a lid and reduce heat to a simmer.
- Cook for 25 minutes or until vegetables are at preferred tenderness.
Nutrition Nugget:
Quinoa is a super-grain that is packed with both protein and fiber. Iron, magnesium, and riboflavin can also be found in the base of this soup. These vitamins and minerals help to prevent heart disease, boost energy, and control blood sugar levels.
