Vegetable Quinoa Soup

quinoa

🥗Healthier: farro

💰Cheaper: brown rice

Farro is nutrient-rich while brown rice is more economical.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Homemade stock enhances flavor without added cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is budget-friendly while still effective for sautéing.

diced tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: canned tomatoes

Canned tomatoes are often less expensive and still provide great flavor.

Introduce the recipe for vegetable and quinoa soup, mentioning its versatility and flexibility.

State that the soup can be frozen and recommend leaving out the quinoa if freezing.

Mention that quinoa takes about 15-20 minutes to cook.

List the vegetables and broth being used: 1 cup each of celery and carrots, 1 cup of green beans, 1 small onion, 1.5 teaspoons of garlic, 1 cup of frozen peas and corn, 6 cups of water, and 6 teaspoons of Better Than Bouillon vegetable soup base.

Show the Better Than Bouillon vegetable soup base and explain its use, noting it is organic and from Costco.

Add cayenne pepper to taste, stating it is optional based on flavor preferences.

Measure out 6 cups of water and add it to the pot.

Add 6 teaspoons of Better Than Bouillon soup base to the water.

Heat a large soup pot with avocado oil over medium to medium-high heat.

Add diced onion to the pot and reduce heat to medium-low to avoid burning.

Sauté the onions until they are browning, then add minced garlic and stir to combine.

Add in the carrots and celery, stirring to incorporate and cook for a couple of minutes.

Add the remaining vegetables: green beans, frozen peas, and corn.

Pour in the 8 cups of water, adjusting the amount based on desired thickness of the soup.

Add the Better Than Bouillon soup base to the pot and stir until dissolved, noting the broth's deep color.

Bring the soup to a boil, then reduce heat to a simmer.

Add cayenne pepper to the soup and stir.

Let the soup simmer, checking for seasoning and vegetable tenderness around 4 or 4:30 PM.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary