Looking for a tasty and nutritious soup that's easy to make? Look no further! This creamy vegetable and quinoa soup is perfect for lunch or dinner and is packed with vitamins, minerals, and protein. Plus, it's vegetarian and gluten-free!
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, chopped
- 1 tablespoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 cup quinoa, rinsed and drained
- 4 cups vegetable broth
- 1 cup unsweetened almond milk
- Salt and pepper to taste
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for 2-3 minutes until softened.
- Add the carrots, celery, red and yellow bell peppers, zucchini, thyme, oregano, and smoked paprika. Cook for 5-7 minutes until the vegetables are tender.
- Add the quinoa and vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes or until the quinoa is cooked.
- Remove the pot from the heat and let it cool for a few minutes. Using an immersion blender, blend the soup until it is smooth and creamy.
- Return the pot to the heat and add the almond milk. Cook for another 5-7 minutes until the soup is heated through.
- Season with salt and pepper to taste. Serve hot and enjoy!
