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



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