Lemony Vegetable Quinoa Soup.
My Lemony Vegetable Quinoa Soup is a simply nutritious and delicious soup using late summer organic vegetables and greens! Quinoa is actually a seed, although used as a grain; it is protein rich, full of nutritional value and light on the stomach, as well. Lemon peel and lemon juice give my Lemony Vegetable Quinoa Soup a light, refreshing lift to the vegetable broth; a sprinkling of grated parmesan cheese enhances the subtle flavors of this soup. Enjoy with a simple salad; my Lemony Vegetable Quinoa Soup is a perfect soup to usher in the autumn season!
1/4 cup extra virgin olive oil
1 organic onion, chopped
4-5 organic summer squash, chopped(zucchini and yellow)
1 cup chopped organic bok choy
1 organic bell pepper, chopped
1 organic jalapeño pepper, seeded and chopped
1 jar pf prepared pesto(DeLallo is good)
2 quarts unsalted vegetable or chicken broth
1 tablespoon dried organic savory leaves
Himalayan salt and ground pepper to taste
4 organic tomatoes, chopped
1 bunch organic greens( collards, chard or kale)
1/2 bunch organic flat leaf parsley
1 cup organic quinoa(rinsed thoroughly)
The peel of 1 organic lemon(use a vegetable peeler)
The juice of the same lemon
Water if needed
Grated parmesan for serving(optional)
Heat the olive oil to medium high in a large stock pot
Add the onion and sauté for a minute or two
Add the squash, bok choy, and peppers, sauté
Add the pesto(use entire jar) and the broth
Season with savory, salt and pepper
Stir in the tomatoes, greens and parsley
Add the quinoa and reduce to simmer
Stir in the lemon peel and juice and water if too thick
Simmer for 10+ minutes, then turn off heat
Let the pot rest for another 10 minutes or so
Ladle the soup into deep bowls and sprinkle with the parmesan cheese, if using. Enjoy with a fresh salad and light dry wine!
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