Description
A nutritious and hearty quinoa tomato soup.
Ingredients
Scale
- 1 cup quinoa
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt to taste
- Pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion, garlic, carrot, and celery. Sauté until softened.
- Add quinoa, vegetable broth, diced tomatoes, basil, and oregano.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- Store leftovers in the fridge for up to 3 days.
- You can add other vegetables as desired.
- This soup freezes well.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Quinoa Tomato Soup, Healthy Soup, Vegan Soup