Description
A comforting garlic soup packed with nutrients to help you feel better during cold days.
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
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until it softens. Stir in the minced garlic (5 cloves at first) and sauté for another 1-2 minutes until fragrant.
- Incorporate the diced carrot and chopped mushrooms into the pot. Give them a good stir, and let them soften for around 5 minutes.
- Mix in the quinoa, ground turmeric, and vegetable broth. Season with salt, black pepper, and red pepper flakes to your taste. Bring everything to a boil, then reduce the heat to low and simmer for about 15 minutes.
- Stir in the shredded kale and let it cook for another 5 minutes. Finally, add the additional minced garlic cloves and fresh coriander before serving. Adjust seasoning if needed.
- Ladle the soup into bowls and enjoy it warm.
Notes
For a heartier version, consider adding shredded chicken or chickpeas. The soup can be stored in the fridge for up to 5 days or frozen for 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 3g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg