Quinoa Taco Soup
This delicious warming soup will pick you up on a grey cold day. A little mexican inspired flavours and textures will get you feeling alive in no time! This recipe is oil free but so satisfying.
What you'll need...
1 cup quinoa, rinsed and soaked
2-3 small carrots, scrubbed
1 small yellow onion, diced
1 bell pepper, sliced in long strips
1 medium zucchini
1 cup tomato sauce
2 small garlic cloves
2 cups veggie broth (or 2 cups water + 2tsp herbamare)
1 tsp cumin powder
1 tsp coriander powder
cayenne, to taste
Start by rinsing your quinoa, this will get the saponins off and your quinoa won't taste as bitter and it sometimes can be. Place in a bowl of water and let soak (I try to do this for at least a few hours up to 8 if I've planned far ahead enough, this helps the quinoa sprout and become more succulent).
In a large cast iron or soup pot on medium high heat, start frying chopped onions, sweet peppers, zucchini and carrots in a thin layer of water instead of oil. Add spices and sautee for a minute until fragrant. Add minced garlic and 'fry' for a minute. Next add the tomato sauce and stir to combine with veggies, add veggie broth and quinoa and bring to a boil. Turn down to low and simmer for 30 minutes or so with the lid on to infuse all flavours and to cook the quinoa.
Serve topped with...
Avocado, cilantro, lime wedges, tortilla chips, green onion, sliced radish, shredded purple cabbage and Valentinas Mexican hot sauce.