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Veggie-Quinoa Soup

Photo: Greg Dupree; Styling: Ginny Branch Stelling
Active time 45 mins
Total time 55 mins
Yield

Serves 8 (serving size: 1 1/3 cups)

Ingredients

  • 1 cup uncooked quinoa
  • 2 tablespoons olive oil
  • 1/4 cup diced white onion
  • 1/4 cup diced carrot
  • 1/4 cup diced red bell pepper
  • 4 garlic cloves, sliced
  • 1 teaspoon fresh rosemary, minced
  • 3/4 teaspoon ground cumin
  • 6 cups unsalted chicken stock
  • 1/4 cup diced russet potato
  • 1/4 cup diced peeled sweet potato
  • 1/4 cup diced peeled celery root
  • 1/2 cup diced zucchini
  • 1/2 cup thinly sliced Brussels sprouts
  • 1/4 cup roughly chopped fresh flat-leaf parsley
  • 1 teaspoon kosher salt

Nutrition Information

  • calories 144
  • fat 4.8 g
  • satfat 0.6 g
  • monofat 2.8 g
  • polyfat 1.1 g
  • protein 7 g
  • carbohydrate 19 g
  • fiber 3 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 353 mg
  • calcium 27 mg
  • sugars 3 g
  • Est. Added Sugars 0 g

How to Make It

  1. Preheat oven to 325°F.

  2. Spread quinoa in a thin layer on a rimmed baking sheet; bake at 325°F until browned, about 30 minutes, stirring every 10 minutes.

  3. Heat a large stockpot over medium. Add oil. Add onion, carrot, bell pepper, and garlic; cover and cook 10 minutes or until vegetables are tender, stirring occasionally. Uncover and stir in rosemary and cumin; cook 1 minute, stirring constantly. Stir in stock, potatoes, celery root, and toasted quinoa. Increase heat to high; bring to a boil. Cover and reduce heat to medium; cook 12 minutes. Stir in zucchini and Brussels sprouts; cook until vegetables and quinoa are tender, about 2 minutes. Stir in parsley and salt.