Description
A comforting garlic soup that combines fresh vegetables with the soothing properties of garlic to help ease cold symptoms.
Ingredients
Scale
- 3 tbsp extra-virgin olive oil
- 1 large onion, chopped
- 5 garlic cloves, minced
- 1 large carrot, finely diced
- 5 cremini mushroom caps, finely chopped
- 1/4 cup chopped fresh coriander
- 1/2 cup rinsed quinoa
- 1/8 tsp ground turmeric
- 6 cups vegetable broth or water
- Salt, ground black pepper, and crushed red pepper flakes to taste
- 1 cup finely shredded kale
- 3 additional garlic cloves, minced
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sautรฉ until translucent. Add minced garlic and sautรฉ for another minute.
- Stir in the diced carrot and chopped mushrooms, cooking for 5-7 minutes.
- Pour in the rinsed quinoa and sprinkle in the ground turmeric. Stir to combine.
- Add vegetable broth or water, season with salt, black pepper, and crushed red pepper flakes. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
- Stir in the shredded kale and additional minced garlic, cooking for another 5 minutes until kale is wilted. Serve hot.
Notes
Use fresh garlic for best flavor. Always rinse quinoa before cooking to remove bitterness.
- Prep Time: 10
- Cook Time: 25
- Category: Soup
- Method: Simmering
- Cuisine: Global
Nutrition
- Serving Size: 1 cup
- Calories: 170
- Sugar: 2g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg