Spring Vegetable Quinoa Soup with Lemon Basil Pest
Found on The web site Ancient Harvest.
I am new to Quinoa. I love it and love finding new ways to make it and this recipe
looks so healthy and delicious, I had to share it with you.
☆☆☆☆☆ 0 votes0
·1 cup ancient harvest™ quinoa, any variety
·1/4 cup olive oil, divided
·1 leeks halved lengthwise and thinly sliced (white and light green portions)
·2 medium carrots, diced
·3 cups low sodium vegetable broth
·3 cups water
·8 asparagus spears, trimmed and cut diagonally in approximately 1-inch pieces
·1 1/2 cups kale leaves, ribs removed and chopped
·1 cup cooked navy or white cannellini beans, rinsed and drained
·1 cup fresh or frozen corn
·1 cup torn basil leaves
·2 tablespoons fresh lemon juice
·1/4 cup walnuts
·3 cloves garlic
·salt and pepper to taste
How to Make Spring Vegetable Quinoa Soup with Lemon Basil Pest
- Cook quinoa according to package directions and set aside.
- Heat 1 tablespoon olive oil in a large stockpot over medium heat. Add leek and carrots sweat 3-4 minutes.
- Add vegetable broth and water and bring to a low boil. Add asparagus, peas, kale, beans and corn. Cook 5-7 minutes, until asparagus is tender.
- Prepare the pesto: place basil, lemon juice, pine nuts, garlic, and remaining olive oil in a food processor and pulse until smooth.
- Stir in quinoa and half of the pesto. Bring to a gentle simmer and cook, stirring, 5 minutes. Thin to desired consistency with extra water as needed. Salt and pepper to taste.
- Ladle into bowls and serve with remaining pesto spooned on top.
- Note: if you're nut free, simply omit the walnuts from the pesto or substitute sunflower seeds