Description
A nourishing blend of garlic, vegetables, and quinoa designed to support your immune system and soothe cold symptoms.
Ingredients
- 3 tbsp extra-virgin olive oil
- 1 large onion, chopped
- 5 garlic cloves, minced
- 1 large carrot, finely diced
- 5 cremini mushroom caps, finely chopped
- 1/4 cup chopped fresh coriander
- 1/2 cup rinsed quinoa
- 1/8 tsp ground turmeric
- 6 cups vegetable broth or water
- Salt, ground black pepper, and crushed red pepper flakes to taste
- 1 cup finely shredded kale
- 3 additional garlic cloves, minced
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the diced carrot and chopped mushrooms, cooking for another 5 minutes until they soften.
- Mix in the quinoa, ground turmeric, and vegetable broth (or water). Bring the mixture to a boil.
- Once boiling, reduce the heat and let it simmer for about 15 minutes, or until the quinoa is cooked.
- Add in the shredded kale, chopped coriander, salt, black pepper, and red pepper flakes to taste. Cook for another 5 minutes or until the kale is wilted.
- Stir in the additional minced garlic just before serving to amplify the garlic flavor.
- Taste and adjust the seasoning if necessary. Serve hot and enjoy the soothing warmth!
Notes
Use fresh ingredients for the best results. Customize your greens and add lemon juice before serving for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American