Servings: 4 bowls
Calories: 230kcal
Equipment
- Pot
Ingredients
For the Soup
- 1 cup Quinoa rinsed
- 4 cups Vegetable broth
- 1 can Diced tomatoes 14 oz
- 1 medium Onion diced
- 3 cloves Garlic minced
- 1 medium Carrot diced
- 1 stalk Celery diced
For the Seasoning
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- to taste teaspoon Salt
- to taste teaspoon Pepper
- 2 tablespoons Olive oil
Instructions
Instructions
- Begin by warming the olive oil in a pot over medium heat.
- Add the diced onion, minced garlic, diced carrot, and diced celery. Sauté them until softened, around 4-5 minutes.
- Stir in the quinoa, vegetable broth, diced tomatoes, dried basil, and dried oregano.
- Increase the heat until it comes to a boil, then reduce the heat and let it simmer for 20 minutes.
- Season your soup with salt and pepper to taste.
- Ladle the soup into bowls while it’s steaming hot.
Notes
Top with fresh parsley or a dollop of yogurt for added creaminess.
Nutrition
Serving: 1bowl | Calories: 230kcal | Carbohydrates: 35g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 500mg | Potassium: 600mg | Fiber: 7g | Sugar: 5g | Vitamin A: 850IU | Vitamin C: 15mg | Calcium: 50mg | Iron: 2mg
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