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| Country Quinoa Soup |
"This was a delicious, with a great combination of spices. It was also great as leftovers."
Ingredients :
- 1 tablespoon olive oil
- 2 cups chopped onion
- 1 red bell pepper, seeded and chopped
- 4 cloves garlic, chopped
- 1 1/2 tablespoons mild curry powder
- 2 teaspoons ground ginger
- 1/4 teaspoon cayenne pepper
- 6 cups vegetable broth
- 2 cups chopped tomatoes
- 1 Granny Smith apple, peeled and chopped
- 1 cup quinoa
- 3 tablespoons dried currants
- 1/2 cup chopped fresh cilantro
- 1 pinch sea salt and ground black pepper to taste
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 40M |
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- Heat olive oil in a large pot over medium-high heat; cook and sir onion and red bell pepper until softened, 6 to 8 minutes. Add garlic, curry, ginger, and cayenne pepper to onion mixture; cook and stir until evenly coated, about 30 seconds.
- Mix vegetable broth, tomatoes, Granny Smith apple, quinoa, and currants into onion mixture; bring to a boil. Reduce heat to low, cover pot, and simmer until quinoa is tender, 15 to 20 minutes. Stir cilantro into soup and season with sea salt and pepper.
Notes :
- Chopped raisins can be substituted for the currants.
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