I love soups that are easy to make, and that are just soothing and fulfilling, especially on these cold November nights. Such a simple recipe, yet it’s so comforting and delicious. I also love soups that are light, but fill you up. This one does just that, since the quinoa is packed with protein and a bunch of goodness that will keep you full for hours.
Root vegetables are a staple in winter soups. They store and keep for long, so it’s great to always have them on hand. In this recipe, I only used carrots and potatoes, but feel free to add sweet potato, turnip, parsnip, etc.
- 2 tablespoons extra-virgin olive oil
- 1/2 onion, chopped
- 2 cups carrot, chopped and peeled
- 2 cups potato, chopped and peeled
- 4 cups vegetable broth
- 1 teaspoon basil, finely chopped (for dried basil use 1/2 teaspoon)
- sea salt and pepper to taste
- 2 cups cooked quinoa
- Heat oil in a medium pot on medium-high heat. Add onions, carrots and potatoes and sauté for 5 minutes.
- Add broth, basil, salt and pepper. Simmer on low for 30-35 minutes, or until vegetables are tender.
- Serve hot, over cooked quinoa.
For how to cook quinoa, see my post How to Cook Quinoa for details.