One of my relatives made this soup for me over the Christmas break and it was absolutely delicious! She was looking for a hearty, hot soup that was filled with vegetables and other good-for-you foods and found it in her new Cook's Illustrated Soups and Stews cookbook.
This soup features quinoa (pronounced keen-wha) which is a grain-like product. It's loaded with protein, fiber, magnesium and calcium.
Yes, this recipe has a long list of ingredients, but it can be made ahead of time and frozen (without the toppings). You will not be disappointed. My only regret is that I didn't take a photo of the garnished soup, which was very pleasing to the eye (and palate).
Quinoa Soup
Serves 6-8
2 T vegetable oil
1 medium onion, chopped
1 red pepper, chopped
4 garlic cloves, minced or pressed
1 T paprika
2 tsp. ground coriander
1 tsp. ground cumin
6 cups chicken or vegetable broth (using vegetable broth will make the dish vegetarian)
1 lb. red potatoes (about 3 medium), scrubbed and cut into ½ inch pieces
1 cup quinoa, rinsed well
1 cup fresh or frozen corn
2 medium tomatoes, cored and chopped
1 cup frozen peas
salt and pepper
8 ounces queso fresco or feta cheese, crumbled
1 ripe avocado, diced
½ cup minced fresh cilantro
Heat the oil in a large Dutch oven over medium heat. Add the onion and pepper and cook about 5-7 minutes. Stir in the garlic, paprika, coriander and cumin and cook until fragrant, about 1 minute.
Stir in the broth and potatoes and bring to a boil. Reduce the heat and let simmer for about 10 minutes.
Stir in the quinoa and continue to simmer for about 8 minutes. Stir in the corn and cook the mixture until the potatoes and quinoa are just tender, about another 5 to 7 minutes.
Stir in the tomatoes and peas and let them heat through, about 2 minutes.
Remove the soup from the heat. Season with salt and pepper to taste.
To serve, top individual bowls filled with soup with the cheese, avocado and cilantro.
