Grounding Vegetable Soup with Quinoa & Toasted Heirloom Pumpkin Seeds
Prepare a hearty vegetable soup with quinoa and toasted heirloom pumpkin seeds, combining fresh vegetables and grains for a nutritious meal.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Quinoa (rinsed) | 200 | Grams |
| Heirloom Pumpkin Seeds (toasted) | 100 | Grams |
| Olive Oil (extra virgin) | 2 | Tbsp |
| Onion (medium, chopped) | 1 | Count |
| Carrot (medium, diced) | 2 | Count |
| Celery Stalk (diced) | 2 | Count |
| Zucchini (medium, diced) | 1 | Count |
| Garlic (minced) | 3 | Clove |
| Vegetable Broth (low sodium) | 1.5 | Liters |
| Tomato (large, chopped) | 2 | Count |
| Kale (chopped) | 100 | Grams |
| Salt (or to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
| Lemon Juice (freshly squeezed) | 2 | Tbsp |
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, diced carrots, and diced celery. Sauté for 5-7 minutes until vegetables are softened.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add rinsed quinoa and vegetable broth to the pot. Bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes.
- Add chopped tomatoes, diced zucchini, and chopped kale. Stir well.
- Season with salt and freshly ground black pepper. Simmer for another 10 minutes.
- Stir in freshly squeezed lemon juice and adjust seasoning if necessary.
- Serve the soup hot, garnished with toasted heirloom pumpkin seeds.
Prep
- Rinse quinoa under cold water for at least 2 minutes.
Kitchen equipment
Large PotFine Mesh Sieve