Description
A nourishing soup packed with garlic and healthy ingredients, perfect for fighting off colds.
Ingredients
- 3 tbsp extra-virgin olive oil
- 1 large onion, chopped
- 8 garlic cloves, minced (5 + 3 for finishing)
- 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, to taste
- Ground black pepper, to taste
- Crushed red pepper flakes, to taste
- 1 cup finely shredded kale
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and diced carrot, cooking for another 2-3 minutes until fragrant.
- Add the chopped cremini mushrooms and let them cook down for about 5 minutes.
- Stir in the quinoa and ground turmeric, mixing well with the vegetables.
- Add the vegetable broth (or water) and bring to a boil.
- Add salt, black pepper, and crushed red pepper flakes according to your taste.
- Lower the heat and let it simmer for about 15 minutes.
- Mix in the shredded kale and let it cook for another 5 minutes.
- Finally, stir in the additional minced garlic and chopped coriander just before serving.
Notes
Serve hot with a garnish of coriander or crushed red pepper flakes. Pairs well with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Vegan