Description
A comforting and nourishing soup packed with garlic and vegetables to boost your immune system and warm you up.
Ingredients
- 3 tbsp extra-virgin olive oil
- 1 large onion, chopped
- 5 garlic cloves, minced
- 1 large carrot, finely diced
- 5 cremini mushroom caps, finely chopped
- 1/4 cup chopped fresh coriander
- 1/2 cup rinsed quinoa
- 1/8 tsp ground turmeric
- 6 cups vegetable broth or water
- Salt, ground black pepper, and crushed red pepper flakes to taste
- 1 cup finely shredded kale
- 3 additional garlic cloves, minced
Instructions
- In a large pot, heat the extra-virgin olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic, diced carrot, and chopped cremini mushrooms. Cook for another 5-7 minutes, allowing the vegetables to soften.
- Add the rinsed quinoa, ground turmeric, and the vegetable broth (or water). Bring the mixture to a boil, then reduce the heat to a simmer.
- Season with salt, ground black pepper, and crushed red pepper flakes to taste. Let it simmer for about 20 minutes until the quinoa is tender.
- Stir in the finely shredded kale and cook for an additional 5 minutes. Add the extra minced garlic and allow the soup to simmer for a minute before removing it from the heat.
- Lastly, stir in the chopped fresh coriander for an extra burst of flavor.
Notes
Use fresh garlic for the best flavor and health benefits. Adjust the seasoning to your preference.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mediterranean