Cold and flu fighting season is among us. Staying healthy during this time of year is always a constant battle. If you are one of the unlucky and end up getting sick, you have to try my Vegetable & Quinoa Lemon Soup. Scratch that! Even if you’re not sick you should try it! This soup is full of hearty veggies and soft quinoa in a refreshing lemony broth. It’s healthy, comforting, and so easy to make.
I don’t know anyone who doesn’t enjoy a warm bowl of soup in the fall. It’s the best thing to come home to after a long day at work, or a long day of holiday shopping ;). You know how crazy those stores can get! Sometimes the best thing to deal with the holiday craziness, is a big bowl of your favorite soup. But it’s important when watching your weight to know what is included in the soups you consume. Not all soups are created equal. They can contain alot of unnecessary calories and fat, mainly due to added cream, cheese, pasta or fatty meats. I like to stick to soups where the broth is clear and the veggies are overflowing. This Vegetable & Quinoa Lemon Soup is a family favorite. Not only is it completely vegan and gluten free, but filling and soothing. So, the next time you get the urge for some great old-fashioned soup, this one fits the bill.
In a large soup bowl, begin to heat 2 Tbsp of olive oil and 1 Tbsp of minced garlic. Next, add 1 cup of chopped carrots, 1 medium zucchini (chopped), 1 15oz can of peas and saute for about 5 minutes. Add 32 oz of vegetable stock, along with 1/3 cup of fresh basil, 2 Tbsp of herbs de provence, the juice of 2 lemons (along with the lemons themselves), and 1 cup of dried quinoa. Bring to boil, then simmer for about 30 minutes or until quinoa is fully cooked. About 10 minutes before you are about to serve, add in 2 celery stalks (chopped) and a dash of salt/pepper.
There’s few things better than coming home to a house filled with the aroma of homemade soup. This lemony soup is no exception, it’s like a bowl of sunshine on a cold fall day!
- 32 oz vegetable stock
- 1 zucchini- chopped
- 1 cup carrots- chopped
- 1 15oz can of peas
- 2 celery stalks- chopped
- 2 lemons
- 1 cup dry quinoa
- 2 Tbsp olive oil
- 1 Tbsp minced garlic
- 2 Tbsp Herbs de Provence
- 1/3 cup fresh basil
- dash of salt/pepper
- In a large soup bowl, begin to heat olive oil and minced garlic.
- Add carrots, zucchini, and peas. Saute for about 5 minutes.
- Add vegetable stock, along with the basil, herbs de provence, juice of 2 lemons (along with lemons themselves), and dried quinoa.
- Bring to boil, then simmer for about 30 minutes or until quinoa is fully cooked.
- About 10 minutes before you are about to serve, add in chopped celery and a dash of salt/pepper.