Vegetable Quinoa Sprout Soup
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.
Quinoa is 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.
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.
Serve Vegetable Quinoa Sprout Soup Recipe along with Garlic Bread and a Winter salad
Quinoa (raw) - 1 cup
Vegetable stock - 2 cup
Olive Oil - 1 1/2 tsp
Red onion (chopped0 - 1 medium size
Carrots (chopped) - 1 medium
Garlic (minced) - 1 clove
Red chilli (Birds Eye Chilli) , minced - 1
Turmeric powder - 1/4 tsp
Curry powder - 1/4 tsp
Tomatoes , diced - 1
Potatoes (cut into chunks) - 1/2 cup
Bean Sprouts 1/2 cup
Pepper - As per taste
Salt - As per taste
ENERGY - 122 Kcal
PROTEIN - 8 gns
CARBOHYDRATES - 64gms
FATS - 7.5 gms
- Keto diet
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