Monday, 4 March 2013

Fire Roasted Tomato and Vegetable Quinoa Soup.



Fire Roasted Tomato and Vegetable Quinoa Soup:

32 oz organic fire roasted diced tomatoes 
64 oz organic low sodium vegetable broth
1 cup organic quinoa
4 organic carrots, diced
3 organic celery ribs, diced
1 organic yellow onion, diced
1 organic red pepper, diced
1/2 organic chili pepper, minced (use entire pepper for spicy soup)
2 tblsp organic olive oil
2 tsp paprika, cumin coriander
1/2 tsp chili powder

Dice carrots, celery, onion, and red pepper, mince chili pepper, and set aside. Heat a large soup pot over medium heat and add olive oil. Add vegetables and saut� for 7-8 minutes or until the vegetables soften. Add in all remaining ingredients and bring to a boil. Once boiling, cover, lower heat to a summer, and let cook for 35-40 minutes. Makes 8 servings. Great as a side dish to a meal, or a starter.

Nutrition Info per serving:

180 calories, 4.9g fat, 0.5g sat fat, 0g trans fat, 0mg cholesterol, 369mg sodium, 28.3g carbohydrates, 4g fiber, 8g sugar, 4.7g protein



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