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    Creeach Fam Recipes

    Quinoa Vegetable Soup

    🥦Vegetable
    Soup🍲
    ​

    6 servings

    porciones

    10 minutes

    tiempo activo

    30 minutes

    tiempo total
    Comenzar a Cocinar

    Ingredientes

    2 tbsp. extra-virgin olive oil

    1 medium onion, chopped

    2 carrots, peeled and cut into thin rounds

    2 stalks celery, thinly sliced

    3 cloves garlic, thinly sliced

    1 large zucchini, cut into 1/2" pieces

    1 (14.5-oz.) can diced tomatoes

    1 (15.5-oz.) can cannellini beans, rinsed and drained

    1 c. quinoa

    1/2 tsp. ground cumin

    8 c. low-sodium vegetable broth

    8 oz. Tuscan kale, ribs removed and leaves thinly sliced

    1 tbsp. fresh lemon juice

    Crushed red pepper flakes, for serving

    Instrucciones

    In a large pot over medium-high heat, heat oil. Add onion, carrot, celery, and garlic and season with salt and pepper. Cook, stirring occasionally, until vegetables are soft, about 10 minutes.

    Add zucchini, diced tomatoes, beans, quinoa, and cumin. Pour in broth and stir to combine. Bring to a boil and boil until quinoa is tender, about 13 minutes.

    Stir in kale and cook until wilted, 1 minute more, then stir in lemon juice. Season with salt, pepper, and red pepper flakes and serve.

    Nutrición

    Tamaño de la Porción

    -

    Calorías

    291

    Grasa Total

    7 g

    Grasa Saturada

    1 g

    Grasa No Saturada

    -

    Grasa Trans

    0 g

    Colesterol

    0 mg

    Sodio

    105 mg

    Carbohidratos Totales

    36 g

    Fibra Dietética

    10 g

    Azúcares Totales

    6 g

    Proteína

    13 g

    6 servings

    porciones

    10 minutes

    tiempo activo

    30 minutes

    tiempo total
    Comenzar a Cocinar

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    Ingredientes

    2 tbsp. extra-virgin olive oil

    1 medium onion, chopped

    2 carrots, peeled and cut into thin rounds

    2 stalks celery, thinly sliced

    3 cloves garlic, thinly sliced

    1 large zucchini, cut into 1/2" pieces

    1 (14.5-oz.) can diced tomatoes

    1 (15.5-oz.) can cannellini beans, rinsed and drained

    1 c. quinoa

    1/2 tsp. ground cumin

    8 c. low-sodium vegetable broth

    8 oz. Tuscan kale, ribs removed and leaves thinly sliced

    1 tbsp. fresh lemon juice

    Crushed red pepper flakes, for serving

    Instrucciones

    1

    In a large pot over medium-high heat, heat oil. Add onion, carrot, celery, and garlic and season with salt and pepper. Cook, stirring occasionally, until vegetables are soft, about 10 minutes.

    2

    Add zucchini, diced tomatoes, beans, quinoa, and cumin. Pour in broth and stir to combine. Bring to a boil and boil until quinoa is tender, about 13 minutes.

    3

    Stir in kale and cook until wilted, 1 minute more, then stir in lemon juice. Season with salt, pepper, and red pepper flakes and serve.