Garlic Soup With Quinoa And Snap Peas Recipes

GARLIC SOUP WITH QUINOA AND SNAP PEAS

Steps:

• Combine the stock or water, garlic, sage leaves and salt in a heavy saucepan or soup pot, and bring to a simmer. Cover and simmer 15 to 20 minutes until the flavor of the garlic is no longer sharp. Taste and adjust seasoning.
• Add the snap peas to the simmering soup, and simmer two to three minutes until crisp but tender.
• Beat the eggs in a bowl with the olive oil. Whisk in about 1/2 cup of hot soup. Take the soup off the heat, then whisk the tempered eggs into the soup. Taste and adjust seasoning.
• Place 1/3 cup of quinoa in each soup bowl. Ladle in the soup and serve.

SPLIT PEA QUINOA SOUP

Steps:

• Heat oil in a large pot over medium heat. Add tofu; cook and stir until browned, about 5 minutes. Stir in carrots, celery, and broccoli; cook until starting to soften, about 5 minutes. Add cabbage, garlic, parsley, savory, and rosemary; cook until fragrant, 2 to 3 minutes.
• Pour chicken stock into the pot. Add split peas, spinach, quinoa, whole ancho chile pepper, whole cayenne pepper, and bay leaf. Bring to a boil; reduce heat and simmer, stirring occasionally, until split peas soften and break down, about 1 hour. Add water if soup appears too thick.
• Season soup with salt and pepper. Discard ancho chile pepper, cayenne pepper, and bay leaf before serving.

QUINOA AND CHICKPEA SOUP

Steps:

• Saute the onions in olive oil until soft.
• Add garlic, paprika and cayenne pepper and cook for 2 minutes stirring continuously.
• Add tomato puree, chopped tomatoes, stock and quinoa and bring to the boil.
• Simmer for 30 minutes.
• Add parsley, coriander and lemon juice and blend with a hand blender.
• Add the chick peas, serve when they are warmed through.

HEARTY GARLIC AND SNAP PEA SOUP

Steps:

• In a large saucepan cook garli and a pinch or two of crushed red peppers in 2 tablespoons hot oil over medium heat for 1 minute; remove garlic.
• Add onion and cook until tender.
• Add potatoes, chicken broth, and water.
• Bring to boiling; reduce heat.
• Cook, covered, 15 to 18 minutes, or until potatoes are tende; cool soup slightly.
• Using a food processor or blender, puree soup in batches until smooth; return to saucepan.
• Add fennel and peas.
• Bring to boiling; reduce heat.
• Simmer, uncovered, for 3 minutes.
• Stir in salt and pepper.
• Top with fennel fronds.
• Spoon on yogurt and drizzle with olive oil.
• Makes 8 side-dish servings or 4 main-dish servings.

PEA SOUP WITH QUINOA

Steps:

• In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until water is absorbed, 12-15 minutes. , Meanwhile, in a large saucepan, heat oil over medium-high heat; saute onion until tender. Stir in peas and broth; bring to a boil. Reduce heat; simmer, uncovered, until peas are tender, about 5 minutes., Puree soup using an immersion blender. Or cool slightly and puree soup in a blender; return to pan. Stir in quinoa, salt and pepper; heat through. Serve with toppings as desired.

QUINOA WITH PEAS AND ONION

Steps:

• In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat; fluff with a fork. , Meanwhile, in a large skillet, saute onion in oil until tender. Add peas; cook and stir until heated through. Stir in the cooked quinoa, salt and pepper. Sprinkle with walnuts.

VEGETABLE SOUP WITH QUINOA

Steps:

• Heat oil in a large stock pot over medium heat. Stir in onions, bell peppers, carrot, celery, garlic, cumin, and chili powder. Cook until vegetables are tender, about 10 minutes.
• Mix in crushed tomatoes and green chile peppers. Pour in broth, chickpeas, and quinoa. Season with salt and pepper. Bring to a boil; reduce heat to low and simmer for 30 minutes.
• Mix corn into the soup until heated through, about 5 minutes. Serve in bowls and top with avocado.