Vegetable Quinoa Sprout Soup Recipe
A healthy winter soup with the whole goodness of Quinoa and winter vegetables along with a handful of sprouted beans dunked in to make you winter evening meals perfect and warm.
Did you know : A grain that is a complete protein and fantastic wheat-free alternative and contains twice the content of protein as compared to rice or barley. It is a good source of calcium and B vitamins. Quinoa is grown primarily in Chile, Bolivia and Peru but gained worldwide demand in the recent years and 2013 was named as International Quinoa Year.
If you like this recipe, here are a few more Soup Recipes
- 1 cup Quinoa , raw
- 4 cups Vegetable stock
- 2 tablespoons Extra Virgin Olive Oil
- 1 Red onion , chopped
- 2 Carrots (Gajjar) , chopped
- 2 cloves Garlic , minced
- 1 Thai Red chilli (Birds Eye Chilli) , minced
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/4 teaspoon Curry powder
- 2 Tomatoes , diced
- 1 cup Potatoes (Aloo) , cut into chunks
- 1 cup Bean Sprouts
- Salt and Pepper , to taste
How to make Vegetable Quinoa Sprout Soup Recipe
To begin making Vegetable Quinoa Sprouts Soup, place a large pot on medium heat and add some olive oil in it.
Add the chopped onion, garlic and thai green chilies and sauté for a minute until the onions turn pink. Add chopped potatoes, tomatoes, carrots and sprouts and sauté for 2 minutes.
Add quinoa and sauté for until the quinoa turns soft. Toss in the spices - turmeric powder, curry powder and saute for a minute.
Add the vegetable stock and keep the pot on medium heat.
Bring the soup to a rolling boil, then turn down the heat to low and let simmer for 15 minutes.
Season with salt and pepper to taste.