Recipe Details
Vegetable Quinoa Sprout Soup
A healthy winter soup with the whole goodness of Quinoa and winter vegetables along with a handful of sprouted beans dunked in to make you winter evening meals perfect and warm.
Quinoa is a grain that is a complete protein and fantastic wheat-free alternative and contains twice the content of protein as compared to rice or barley. It is a good source of calcium and B vitamins.
Method
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Place a large pot on medium heat and add some olive oil in it.
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Add the chopped onion, garlic and thai green chilies and sauté for a minute until the onions turn pink. Add chopped potatoes, tomatoes, carrots and sprouts and sauté for 2 minutes.
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Add quinoa and sauté for until the quinoa turns soft. Toss in the spices - turmeric powder, curry powder and saute for a minute.
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Add the vegetable stock and keep the pot on medium heat.
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Bring the soup to a rolling boil, then turn down the heat to low and let simmer for 15 minutes.
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Season with salt and pepper to taste.
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Serve Vegetable Quinoa Sprout Soup Recipe along with Garlic Bread and a Winter salad
Ingredients
Quinoa (raw) - 1 cup
Vegetable stock - 2 cup
Olive Oil - 1 1/2 tsp
Red onion (chopped0 - 1 medium size
Carrots (chopped) - 1 medium
Garlic (minced) - 1 clove
Red chilli (Birds Eye Chilli) , minced - 1
Turmeric powder - 1/4 tsp
Curry powder - 1/4 tsp
Tomatoes , diced - 1
Potatoes (cut into chunks) - 1/2 cup
Bean Sprouts 1/2 cup
Pepper - As per taste
Salt - As per taste
Nutritive Value
ENERGY - 122 Kcal
PROTEIN - 8 gns
CARBOHYDRATES - 64gms
FATS - 7.5 gms
