Creamy Italian Quinoa Soup Recipes

CREAMY ITALIAN QUINOA SOUP

Creamy Italian Quinoa Soup image

Not only is it a cinch to make, but it's also healthy, full of flavor and is made entirely from plant-based goodies.

Provided by Alyssa Rimmer

Categories Soup

Time 40m

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil
1 white onion (chopped)
4 medium carrots (chopped)
4 celery ribs (chopped)
3 garlic cloves (crushed)
1 15oz can chickpeas, drained & rinsed
1/3 cup white quinoa (uncooked)
1 14.5oz can Tuttorosso Stewed Tomatoes*
1 15oz can Tuttorosso Tomato Sauce
4 cups vegetable broth
1 tablespoon dried Italian herbs
4 - 6 cups fresh spinach
1/2 cup raw cashews
2 tablespoons nutritional yeast (+ more if desired)
1 teaspoon miso paste
1/4 cup water
Salt & pepper to taste

Steps:

Heat oil in a large saucepan or dutch oven over medium heat. Add onion, carrots, celery and garlic and saute until carrots have started to soften, about 5 minutes. Season with salt and pepper.
Add chickpeas and quinoa to the mixture.
Roughly chop the stewed tomatoes, then add them, along with the juice, to the pot with the sauce, broth and herbs and stir to combine. Season with a bit more salt and pepper. Bring mixture to a boil, reduce to simmer and simmer, partially covered, for 20 - 30 minutes (or longer if desired).
While the soup is cooking, add the cashews, nutritional yeast, miso, water and 1/2 cup of the soup broth (just scoop it from the pot) into a high-powered blender and blend on high until smooth and creamy. This is your "cream"!
When ready to serve, stir in spinach and cashew cream. Taste and adjust seasonings as necessary (I stirred in a touch more nutritional yeast). Serve immediately!

Nutrition Facts : Calories 216 kcal, Carbohydrate 28 g, Protein 8 g, Fat 9 g, SaturatedFat 1 g, Sodium 590 mg, Fiber 6 g, Sugar 8 g, ServingSize 1 serving

CREAM OF QUINOA MUSHROOM SOUP

Cream of Quinoa Mushroom Soup image

Provided by Food Network

Categories appetizer

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 tablespoons unsalted butter
2 tablespoons minced shallots
8 ounces mushrooms, wiped clean and finely chopped
1 cup cooked quinoa
3 cups chicken broth
1/2 cup heavy cream, half and half or evaporated low fat milk
Salt and freshly ground black pepper
1/4 cup chopped fresh dill

Steps:

Heat the butter in a medium saucepan. When the foaming subsides, cook the shallots until tender. Add the mushrooms, cover and cook for 5 minutes or until tender. (If the mushrooms begin to stick to the bottom of the pan, then add some broth.) Add the quinoa and broth and bring the liquid to a simmer. Season to taste with salt and pepper and stir in cream if you wish. Bring back up to a simmer, remove from heat and stir in the dill.

CREAMY QUINOA AND VEGETABLE SOUP

Creamy Quinoa and Vegetable Soup image

This is a very quick and easy soup. Quinoa is a grain found in most health food stores, and many large grocery stores. It is a complete protein containing all 8 amino acids, so serve this soup with a whole-wheat roll for a filling and nutritious lunch.

Provided by PensyGirl

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes

Time 25m

Yield 2

Number Of Ingredients 9

Ingredients

2 cups beef broth
½ cup water
½ cup quinoa
3 green onions, chopped
1 (8 ounce) can sliced mushrooms, drained
1 cup fresh green beans, trimmed and cut into 1 inch pieces
1 tablespoon chopped fresh tarragon
1 (5 ounce) can evaporated milk
1 pinch salt and pepper to taste

Steps:

Bring the beef broth, water, and quinoa to a boil in a saucepan. Reduce heat to medium, cover, and cook 5 minutes. Stir in the green onions, mushrooms, green beans, and tarragon; continue cooking until the green beans are tender, about 5 minutes. Stir in the evaporated milk, and season to taste with salt and pepper. Simmer 2 more minutes until heated through.

Nutrition Facts : Calories 320.9 calories, Carbohydrate 45.9 g, Cholesterol 20.3 mg, Fat 8.9 g, Fiber 8.1 g, Protein 17.1 g, SaturatedFat 3.8 g, Sodium 1350.2 mg, Sugar 10.5 g

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