| 17 | 40 | 158 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 25 min | 6 |
| 1/2 cup | Quinoa, uncooked (Rinse, drain, soak 6+ hours) |
| 1 large | Yellow onion (Peeled, finely diced) |
| 1 tbsp | Olive Oil, Extra Virgin (Organic preferred) |
| 1 cup | Frozen yellow corn kernels (Or fresh off the cob) |
| 1 cup | Frozen green peas (Or fresh) |
| 1 cup chopped | Carrots (If organic, leave peel on for added nutrition) |
| 4 large stalk(s) | Celery (Trimmed, finely sliced) |
| 2 clove(s) | Garlic (Peeled, minced) |
| 1/2 tsp | Sea Salt (Up to 1 tbsp) |
| 1 tbsp | Cumin |
| 1 tbsp | Turmeric, powder |
| 1 tsp | Celery seed |
| 4 cup | Vegetable stock/broth, low sodium (Organic & sugar free preferred) |
| 2 cup | Water |
| 3 tbsp | Parsley, fresh (Or cilantro) |
| 3 tbsp | Lime juice (fresh) (Fresh squeezed, to taste, or lemon juice) |
| 1 dash | Black pepper (Optional) |
Enjoy this soup recipe packed with immune-boosting ingredients which is packed with bold flavor. And super quick to make and get dinner on the table.
1 The night before, place the quinoa in a fine strainer and wash 2 times under cold running water to remove the bitter saponin coating. Place the quinoa in a glass bowl or glass container. Cover it with water so there is water around an inch above the top of the grain. Let it sit overnight & sprout (or skip the soaking if you want).
2 When ready to cook, drain the quinoa soaking water down the drain. In a small saucepan, combine the soaked quinoa & 1 cup of water with a small pinch of sea salt. Bring to a boil & turn to simmer for 10-15 minutes.
3 In a soup pot add the olive oil & saute the onions until translucent. Next add the carrot, celery, garlic, cumin, turmeric, celery seeds & salt. Sautee for a few minutes until partially cooked.
4 Next add the vegetable broth, water, corn, peas & cooked quinoa. Then bring to a boil over high heat. Reduce the heat to low and simmer the soup for about 10 minutes.
5 Stir in the parsley (or cilantro) and lime juice, and add more salt and black pepper to taste.
This soup freezes great and is dairy-free, gluten-free, vegan, has no added sugar, vegetarian, a great for low calorie meal, & can be enjoyed at breakfast, lunch or dinner.
Optional Add-Ins: cannellini beans, chicken breast bite-size pieces or other bean or meat of your choice
Swaps: Instead of quinoa, add in rice or barley
This recipe was made for you by Paula Yolles a Body-Mind-Food Health Coach and the CEO of Body-Mind-Food Freedom
Vegetable Broth Shopping - Read the label carefully as most prepackaged broth has added sugar. The Pacific brand is what I purchase as it has no added sugar and tastes delicious. I highly recommend purchasing organic broth and ingredients as much as possible.
| Grain | 0.7 |
| Meat Alternative | 0.2 |
| Vegetables | 2.4 |
