Quinoa Vegetable Soup
A very light and fresh tasting summer vegetable soup, but very filling with the addition of the protein packed quinoa.
Servings: 6
Calories: 134kcal
Equipment
Ingredients
- 2 large carrots peeled and diced
- 2 tablespoons balsamic vinegar divided
- 1 tablespoon coconut aminos or tamari or soy sauce
- 6 cups low-sodium vegetable broth
- 1 can (28 oz) diced tomatoes
- ½ cup dry quinoa
- 1 zucchini chopped (about 1 cup)
- 1 cup fresh or frozen peas
- 1 teaspoon salt or to taste
- 5-6 leaves fresh basil chopped
- 2 tablespoons chopped fresh parsley
Instructions
- In a soup pot over medium-high heat, heat ¼ cup vegetable broth. Add the diced carrot, 1 tablespoon balsamic vinegar and coconut aminos. Sauté for 7 to 8 minutes until liquid is absorbed.
- Add the diced tomatoes, remaining vegetable broth, and quinoa and bring to a boil. Reduce heat, cover, and simmer 15 minutes.
- Add the zucchini, peas, salt, basil, parsley and additional tablespoon of balsamic. Simmer another 3 to 4 minutes.
- Adjust seasoning as desired. Serve hot.
Nutrition
Calories: 134kcal | Carbohydrates: 26g | Protein: 5g | Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1714mg | Potassium: 654mg | Fiber: 6g | Sugar: 9g | Vitamin A: 10600IU | Vitamin C: 51.2mg | Calcium: 150mg | Iron: 4mg