Description
Quinoa Potato Soup is a delightful, hearty dish that combines creamy potatoes with fluffy quinoa, creating a warm embrace of flavors. Infused with fresh herbs and spices, this soup is perfect for chilly days and can easily become a family favorite. Whether you’re hibernating with a book or sharing a meal with loved ones, this recipe offers comfort and nourishment in every spoonful.
Ingredients
Scale
- 1 cup tri-color quinoa, rinsed
- 2 medium Yukon Gold potatoes, diced
- 1 cup carrots, sliced thinly
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 1 cup coconut milk (optional)
Instructions
- Rinse quinoa under cold water until clear. Prepare your vegetables: dice potatoes, slice carrots, chop onion, and mince garlic.
- In a large pot over medium heat, sauté chopped onions in olive oil until translucent; add minced garlic and cook for an additional minute.
- Add diced potatoes and sliced carrots to the pot along with the rinsed quinoa. Stir well to combine.
- Pour in vegetable broth and season with thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat to simmer gently for 20-25 minutes or until potatoes are tender.
- If using coconut milk for added creaminess, stir it in during the last few minutes of cooking. Adjust seasoning as needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 3g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg