Description
A cozy, nutritious soup that serves as a natural remedy for colds, packed with aromatic garlic and wholesome veggies.
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 extra-virgin olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the diced carrot and chopped cremini mushrooms, cooking for an additional 5 minutes.
- Next, stir in the quinoa and ground turmeric, coating the mixture well.
- Pour in the vegetable broth or water, and bring the soup to a boil. Once boiling, reduce the heat and let it simmer for about 15 minutes.
- Season with salt, ground black pepper, and crushed red pepper flakes to taste.
- Stir in the chopped kale and the additional minced garlic, letting it cook for another 5 minutes until the kale is tender.
- Taste and adjust the seasoning if necessary, then serve hot.
Notes
For best flavor, use fresh garlic and consider sautéing vegetables for longer for a richer taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg