Lemon Lift Quinoa Soup

Lemongrass provides bright flavor in this gluten-free, vegan, fat-free soup recipe.  A healthy stand-in for typical Chicken Noodle, this is must for any sick day.

MEDIUM         Servings: 4       Ready In: 25 minutes

Lemon Lift Quinoa Soup - Healthy, Plant-Based, Gluten-Free, Oil-Free, Vegan Soup Recipe with Lemongrass and Ginger

Lemon Lift Quinoa Soup - Healthy, Plant-Based, Gluten-Free, Oil-Free, Vegan Soup Recipe with Lemongrass and Ginger

Chef's Tip: A simple mix of carrot, celery, onion, and ginger flavor the broth of this healthy, vegan soup

Chef's Tip: A simple mix of carrot, celery, onion, and ginger flavor the broth of this healthy, vegan soup

Chef's Tip: Hit Lemongrass with the back of your knife to break the fibers and release bright, citrus, lemon flavor

Chef's Tip: Hit Lemongrass with the back of your knife to break the fibers and release bright, citrus, lemon flavor

Chef's Tip: Quinoa comes in red, white, black, and tri-color.  It's healthy source of gluten-free fiber and vegan protein.  Use any color you like for this healthy, plant-based soup.

Chef's Tip: Quinoa comes in red, white, black, and tri-color.  It's healthy source of gluten-free fiber and vegan protein.  Use any color you like for this healthy, plant-based soup.

Ingredients

1 large carrot (or 2 medium)
4 stalks celery hearts
1/2 medium onion
3/4 cup quinoa
1 stalk lemongrass
1 inch fresh ginger, minced
4 cups vegetable broth
1/2 tsp. salt
1/4 tsp. black pepper
2 tbsp. fresh parsley or chives, to serve


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Lemon Lift Quinoa Soup - Healthy, Plant-Based, Gluten-Free, Oil-Free, Vegan Soup Recipe with Lemongrass and Ginger

Procedure

Gather ingredients 

To toast quinoa: Pour quinoa into a medium soup pot. 
Cover and toast over medium heat for about 5 minutes, until quinoa starts to "pop" and turn golden.

To make soup: Meanwhile, prep your carrot, celery, onion, and ginger -- peel and dice into small bite-sized pieces.
When quinoa is toasted, add your diced vegetables and ginger. 
Cover and sweat 3-5 minutes over medium heat, until onions soften. 
Use the back of your knife to hit the lemongrass and release its aromas. Don't be shy! You'll start to really smell the bright lemon aroma the more you hit. 
Add the lemon grass and vegetable stock. 
Cover, bring to a simmer, and simmer until carrots are tender is quinoa is fully cooked, about 12 minutes.
Quinoa will burst open when ready.

Remove lemongrass stalk, garnish with fresh parsley or chives, and serve.

Chef's Tips: Make a double-batch of this and freeze half for a quick go-to meal when you're feeling sick.  You can always stretch the soup by adding frozen peas, spinach, or broccoli.


Yield: 6 cups

Nutrition Facts

Serving size: 1/4 of a recipe (about 1 1/2 cups)

Calories 154.04


Calories From Fat (12%) 18.6
Total Fat 2.07g 3%
Saturated Fat 0.26g 1%
Omega-3 Fatty Acids g
Omega-6 Fatty Acids g
Cholesterol 0mg 0%
Sodium 459.74mg 19%
Potassium 428.16mg 12%
Total Carbohydrates 28.36g 9%
Fiber 4.42g 18%
Sugar 3.92g
Protein 5.08g 10%
Calcium 3.03mg <1%
Iron 33.22mg 185%
Vitamin A 3088.92IU 62%
Vitamin C 0.21mg <1%


Do I need to rinse quinoa? Do I need to cook it with oil? How do I know when it's done? Chef Katie Simmons will answer all of these questions for you. Plus, she'll share a professional chef tip on why you should toast the quinoa with spices to get the ultimate flavor.