Quinoa and Vegetable Curry Soup

Enjoy a vibrant and filling quinoa and vegetable curry soup, packed with nutrients and warming spices.

Ingredients

• 1 cup quinoa, rinsed
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 6 cups vegetable broth
• 1 carrot, sliced
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 cup frozen peas
• 1 can of coconut milk
• to taste salt and pepper
• 1/4 cup fresh cilantro, chopped

Instructions

1. In a large pot, heat olive oil over medium heat and add the diced onion. Sauté until the onion becomes translucent.
2. Add minced garlic and grated ginger to the pot, cooking for another minute until fragrant.
3. Stir in curry powder, ground cumin, and ground coriander, allowing the spices to toast for 1 minute.
4. Pour in the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to simmer.
5. Add sliced carrot, diced bell pepper, and diced zucchini to the pot, cooking for 15 minutes.
6. Stir in frozen peas and coconut milk, allowing the soup to heat thoroughly for another 5 minutes.
7. Season with salt and pepper to taste. Garnish with fresh cilantro before serving.

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