Silky Zucchini Quinoa Soup With Roasted Garlic Recipes

TAQUILLE QUINOA ZUCCHINI SOUP

Taquille Quinoa Zucchini Soup image

A friend enjoyed this soup while in Peru several years ago. She noted the ingredients and did her best to recreate it at home. She usually wings it and put it in recipe form just for me.

Provided by MDMama

Categories Vegetable

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 10

Ingredients

2 teaspoons olive oil
1 small onion, chopped
1 garlic clove, crushed
1 small zucchini, cut into small cubes
1 tablespoon caraway seed
2 quarts fat free reduced-sodium chicken broth
1 cup uncooked quinoa
salt and pepper
1/4 cup cilantro, chopped
1/2 lime, juice of

Steps:

Saute the onion, garlic and zucchini in the oil until starting to soften.
Add caraway, and continue to saute for 30 more seconds.
Add chicken broth, then quinoa. Bring the mixture to a boil, and then reduce heat to a simmer until quinoa is tender (about 15 minutes). If the quinoa sucks up too much of the liquid, add more chicken broth to keep it soup-like.
Remove soup from heat, and add salt, pepper, and cilantro. Add lime juice, if desired.

Nutrition Facts : Calories 269.3, Fat 7.9, SaturatedFat 1.5, Sodium 142.4, Carbohydrate 36.9, Fiber 4.3, Sugar 2.2, Protein 16.1

SILKY ZUCCHINI QUINOA SOUP WITH ROASTED GARLIC

Silky Zucchini Quinoa Soup With Roasted Garlic image

I had too much zucchini on my hands (again) and after scouring the internet for recipes, I "blended" the best ideas together with some of my favorite tricks to create this amazing soup. Ha ha ha.

Provided by Itneedslemonjuice

Categories Lactose Free

Time 1h25m

Yield 1 Pot of Soup

Number Of Ingredients 12

Ingredients

2 heads garlic
1 onion, diced
3 cups zucchini, diced
2 teaspoons oil
1/2 cup quinoa
2 teaspoons dill (adjust to taste)
4 cups water
2 tablespoons better than bouillon vegetable stock base (adjust to taste)
1 (12 1/3 ounce) box silken tofu
2 lemons, juice of, medium
2 teaspoons salt (adjust to taste)
1 teaspoon white pepper (adjust to taste)

Steps:

First remove the loose skin off the garlic. Then, cut the tops off of the garlic heads, brush them with oil, and wrap them on foil. Roast at 400 for 40 minutes.
While the garlic roasts, saute the onions and zucchini.
Once they are translucent, add the quinoa, dill, and water. When the water is warm enough, mix in the stock base. Cook until quinoa is cooked through.
Take out off the heat and use an immersion blender to puree the soup. When the garlic is done, squeeze it from the bottom so the roasted garlic pops out the top. The roasted garlic along with the tofu,lemon juice, salt, and pepper to the soup and puree it again. Taste and adjust the seasonings to your liking.
If you do not have an immersion blender you can carefully remove the soup and use a standing blender. However, please be careful as blending hot soup can create quite a mess.

Nutrition Facts : Calories 899.1, Fat 25.8, SaturatedFat 3.5, Sodium 4757, Carbohydrate 134.5, Fiber 15.3, Sugar 22.2, Protein 42.7

QUINOA WITH CORN AND ZUCCHINI

Quinoa With Corn and Zucchini image

Sweet corn and nutty-tasting quinoa make a nice combination that is also nutritionally rich. Quinoa has more iron than any other grain, and it's a good source of manganese, magnesium, phosphorus and copper. It's also a good source of protein.

Provided by Martha Rose Shulman

Categories side dish

Time 1h

Yield Serves six to eight

Number Of Ingredients 10

Ingredients

1 cup regular or red quinoa
3 cups water, chicken stock or vegetable stock
1/2 teaspoon salt, or to taste
1 tablespoon extra virgin olive oil
1/2 small onion, finely chopped
1 to 2 garlic cloves (to taste), minced
Kernels from 1 ear corn
1 medium zucchini, cut in small dice
2 to 4 tablespoon chopped fresh cilantro
1/4 to 1/2 cup crumbled queso fresco or feta (optional)

Steps:

Place the quinoa in a bowl, and cover with cold water. Let sit five minutes. Drain through a strainer, and rinse until the water runs clear.
Bring the water or stock to a simmer in a medium saucepan. Heat another medium saucepan or lidded skillet over medium-high heat, and add the quinoa. Toast, stirring, until the grains have separated and begin to smell fragrant. Add the water or stock and salt. It should come to a boil quickly. Reduce the heat to low, cover and simmer 15 to 20 minutes, until the quinoa is tender and translucent and each grain displays a little thread. Drain and return to the pan. Cover the pan with a clean dish towel, replace the lid and allow to sit undisturbed for 10 minutes.
Meanwhile, heat the olive oil in a large, heavy skillet over medium heat, and add the onion. Cook, stirring, until tender, about five minutes, and add the garlic, corn and zucchini. Season with salt and pepper, and cook, stirring, until the zucchini is tender and translucent and the corn tender, five to eight minutes. Stir in the quinoa and toss together. Heat through, add the herbs and serve with a little crumbled queso fresco or feta sprinkled on top if desired.

QUINOA AND VEGETABLE SOUP

Quinoa and Vegetable Soup image

This is a hearty soup with lots of vegetables and kidney beans. Quick and easy.

Provided by GIMESUN

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h15m

Yield 6

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
2 tablespoons butter
1 onion, chopped
1 clove garlic, minced
½ cup diced carrot
½ cup chopped celery
2 tablespoons dried parsley
1 teaspoon dried basil
1 bay leaf
1 pinch dried thyme
2 (32 ounce) cartons chicken broth
1 (28 ounce) can crushed tomatoes
2 cups shredded cabbage
1 (15 ounce) can light red kidney beans, drained
½ cup quinoa
½ cup grated Parmesan cheese

Steps:

Heat olive oil and butter in a large pot or Dutch oven over medium heat; cook and stir onion, garlic, carrot, and celery until softened, 5 to 10 minutes. Add parsley, basil, bay leaf, thyme, chicken broth, and tomatoes; bring to a boil. Reduce heat and simmer until heated through, 10 minutes.
Stir cabbage, kidney beans, and quinoa into the soup. Cover and simmer until quinoa is tender, 30 minutes. Garnish each serving with Parmesan cheese.

Nutrition Facts : Calories 279.7 calories, Carbohydrate 31.8 g, Cholesterol 23.5 mg, Fat 12.4 g, Fiber 8.5 g, Protein 11.6 g, SaturatedFat 4.3 g, Sodium 1922.7 mg, Sugar 6.9 g

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