Scale
Ingredients
- 2 tablespoons olive oil
- 1/2 of a large onion, diced
- 3 cloves garlic, minced
- 1/2-inch ginger, peeled and minced
- 2 medium carrots, scrubbed and chopped
- 2 stalks celery, chopped
- 1/2 cup quinoa, rinsed
- 1 quart low-sodium vegetable or chicken stock
- 1 teaspoon dried oregano
- 1/4 teaspoon smoked paprika
- salt and pepper, to taste
- 2 bay leaves
- 2 cups diced yellow potatoes
- 1–1/2 cups diced butternut squash
- 1/4 cup chopped cilantro (optional)
Instructions
- In a large pot, heat the olive oil. Add the onion, garlic, ginger, carrots and celery and saute on medium heat until the onions begin to brown, 7-10 minutes. Add the quinoa and toast, stirring often, until the seeds brown slightly, about 5 minutes.
- Add the stock, oregano, paprika, salt (go easy on this, since the stock is pre-salted), pepper, bay leaves, potatoes and butternut squash. Bring to a boil, then reduce the heat to medium-low.
- Simmer the soup for 20-25 minutes, until the vegetables are fork-tender. Taste and adjust seasonings, then stir in the chopped cilantro and serve.
Nutrition
- Serving Size: 4