Spring Vegetable Quinoa Soup with Lemon Basil Pest

1
Eileen Hineline

By
@HappyCooking58

Recipe and picture *Created by Wendy
at Fit-and-Frugal.com
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.

Rating:

☆☆☆☆☆ 0 votes

Serves:
4 to 6
Prep:
15 Min
Cook:
30 Min
Method:
Stove Top

Ingredients

  • ·
    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

Step-by-Step

  1. Cook quinoa according to package directions and set aside.
  2. Heat 1 tablespoon olive oil in a large stockpot over medium heat. Add leek and carrots sweat 3-4 minutes.
  3. 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.
  4. Prepare the pesto: place basil, lemon juice, pine nuts, garlic, and remaining olive oil in a food processor and pulse until smooth.
  5. 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.
  6. Ladle into bowls and serve with remaining pesto spooned on top.
  7. Note: if you're nut free, simply omit the walnuts from the pesto or substitute sunflower seeds

Printable Recipe Card

About Spring Vegetable Quinoa Soup with Lemon Basil Pest

Course/Dish: Other Soups
Main Ingredient: Rice/Grains
Regional Style: American
Dietary Needs: Low Fat Low Sodium



Leave a Comment

Pancakes Your Family Will Flip For

Pancakes Your Family Will Flip For


Simple to make, a batch of pancakes is an easy homemade breakfast. A tall stack of fluffy pancakes with butter and drizzled with maple syrup, we can’t think of a better way to start the weekend. It’s a meal everyone will wake up for. So, get out your skillet or heat up a pan. Whether […]

16 Recipes With Velveeta

16 Recipes With Velveeta


Name a food item more polarizing than Velveeta – we’ll wait. You either love or hate this cheese. While it isn’t a pantry item we use every day, we do love the soft and smooth texture Velveeta adds to some of our favorite recipes. Queso, macaroni and cheese, hot pockets, and more wouldn’t be the […]

31 Recipes to Make for Dinner in March

31 Recipes to Make for Dinner in March


Stuck in a dinner rut? We’re here to help with your March menu! We’ve curated 31 family-friendly meals that are tested and approved by home cooks just like you. Twists on family favorites, new dinner ideas, and heirloom recipes, we have all the meals you need for the month below!