Hearty Quinoa Vegetable Soup

Hearty Quinoa Vegetable Soup

Soup

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Cook Time

1 h 10 min

Servings

8

Difficulty

Medium

Prep Time

40 min

This Thermomix® recipe for Hearty Quinoa Vegetable Soup is ready in 1 h 10 min and yields 8 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This Quinoa vegetable soup is a real feel-good dish that warms you up, especially in the cold season. I like to make it when I need a hearty and healthy meal. The combination of quinoa, various vegetables and fresh herbs makes it a taste experience. The sweet potato provides a slight sweetness that harmonizes perfectly with the spicy rosemary and cumin. The soup is vegetarian and can be prepared well. If you like, you can add some chili for a slight spiciness. A dash of lemon juice at the end brings freshness. Simply delicious!

Ingredients (16 ingredients)

  • 250 g Quinoa
  • 2 tsp Olive oil
  • 0.5 piece Onion, red, diced
  • 60 g Carrot(s), diced
  • 60 g Bell pepper(s), red, diced
  • 4 clove Garlic
  • 1 tsp Rosemary, fresh, chopped
  • 1 tsp Cumin powder
  • 1.5 l Chicken broth
  • 120 g Potato(es), diced
  • 120 g Sweet potato(es), diced
  • 120 g Zucchini, diced
  • 100 g Brussels sprouts, thinly sliced
  • to taste Parsley, finely chopped
  • to taste Salt
  • to taste Pepper

Preparation (7 steps)

1

Roast quinoa

Preheat the oven to 160 °C. Spread the quinoa on a baking sheet and roast in the oven at 160 °C for approx. 20 minutes until lightly brown. Then set aside.

2

Chop onion

Thermomix® Setting
3 sec/Speed 5

Put half of the red onion in the mixing bowl and chop for 3 sec./speed 5.

3
3

Sauté vegetables

Thermomix® Setting
3 min/248°F/Speed 1 120

Put the olive oil, the chopped onion, the diced carrots and the diced bell pepper in the mixing bowl and sauté for 3 min./120°C/speed 1.

180
4

Chop and add garlic

Thermomix® Setting
1 min/248°F/Speed 1 120

Put the garlic cloves in the mixing bowl and chop for 3 sec./speed 7. Then add the chopped rosemary and the cumin powder and sauté for 1 min./120°C/speed 1.

60
5

Cook soup

Thermomix® Setting
12 min/212°F/Speed 1 100

Put the chicken broth, the diced potatoes, the diced sweet potatoes and the roasted quinoa in the mixing bowl and simmer for 12 min./100°C/speed 1.

720
6

Add zucchini and Brussels sprouts

Thermomix® Setting
3 min/212°F/Speed 1 100

Put the diced zucchini and the thinly sliced Brussels sprouts in the mixing bowl and simmer for another 3 min./100°C/speed 1.

180
7

Season and serve

Thermomix® Setting
30 sec/Speed 1 Linkslauf Reverse

Put the finely chopped parsley, salt and pepper to taste in the mixing bowl and stir in for 30 sec./speed 1 reverse. Then serve the soup.

30

Finished cooking? Great! 🎉

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About this recipe

For me, this hearty quinoa vegetable soup is more than just a recipe; it is a piece of security in a bowl. I have refined it over the years, inspired by the flavors of my grandmother, who always knew how to conjure up something special with simple ingredients. She never used quinoa (it wasn't that common in her time), but the idea of combining different vegetables in a warming broth came from her. The quinoa plays a central role in this soup. I roast it in the oven before cooking to give it a nutty aroma and to prevent it from becoming too soft in the soup. The red onion provides a mild spiciness, while carrots and red peppers contribute sweetness and color. Of course, garlic should not be missing, it gives the soup depth and spice. Rosemary and cumin are my secret weapons: The rosemary brings a slightly resinous note that goes perfectly with the earthy aromas of the vegetables, and the cumin provides a warm, slightly oriental spice. The sweet potato is another important ingredient, it gives the soup a pleasant sweetness and makes it creamier at the same time. Zucchini and Brussels sprouts are added later so that they do not become too soft and retain their texture. When preparing in the Thermomix®, it is important not to chop the onion too finely, otherwise it can burn. The temperature of 120°C when sautéing is ideal to develop the aromas without browning the vegetables. Make sure to let the quinoa cool down a little after roasting before adding it to the mixing bowl. When seasoning with salt and pepper, it is advisable to be careful and rather add more gradually until the taste is perfect. For a vegetarian or vegan version, the chicken broth can simply be replaced with vegetable broth. If you like it spicier, you can add a small chili pepper or some chili powder. Thyme can also be used instead of rosemary, and if you don't like cumin, you can replace it with curry powder. The quinoa vegetable soup tastes best when freshly prepared, but it can also be prepared well and stored in the refrigerator. It can also be easily frozen. A piece of crispy bread or a dollop of yogurt (for the vegetarian version) goes perfectly as a side dish. A dash of lemon juice shortly before serving brings an additional freshness to the soup.

Created by

Katharina Schmitt

Katharina Schmitt

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Activity: Active
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Tags

#Vegetarian #Healthy #Hearty #Warm #Winter

Source

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