Quinoa Minestrone Soup | Weekday Dinners | Gluten Free and Vegan
Quinoa Minestrone Soup is a filling and healthy Gluten Free and Vegan dinner or brunch alternative. Perfect for winter or snowy nights as a filling meal.
Equipment
- Pressure Cooker Sub with Soup pot / Instant Pot
- Knife and Cutting Board
- Ladle
Ingredients
- 50 grams Quinoa Approx 3 TBSP
- 3 Tomato large, or 200 gm of unsalted tomato puree
- 1 Onions minced, medium
- 2 pods Garlic minced
- 1/2 Carrot large.
- 10 French Beans sliced thin
- 1/2 Yellow pepper
- 1/4 cup Mung sprouts approx a handful
- 50 grams Yellow Squash Red Pumpkin / Kaddu / Parangikai
- 2 cups Homemade Veg Stock unsalted - sub with water if no stock is available on hand
- 2 fresh Red chillies opt., halved
- 1/2 TBSP Paprika
- 2 tsp Olive oil
- 1 TBSP Salt adjust if the broth is salted
- 1/2 tsp pepper adjust to taste
- 1 tsp Lemon juice
Instructions
- Dry roast quinoa for 30 seconds and soak. Boil with 3 times water till cooked. Drain and retain the water.
- Blanch the tomatoes and puree them. Add the water from the quinoa and make a thickish broth and keep aside
- In a large pan, heat olive oil. Saute onions and garlic. Add the veggies one by one and saute the for 2-4 mins. Pressure cook them along with moong sprouts with a pinch of salt for 2 whistles.
- Once cool, mash them up slightly.
- Return the veggies, tomato puree, quinoa, salt, veg stock, crushed black pepper, paprika and let it slowly simmer covered for 8-10 mins
- Once done, finish with lemon juice & serve hot with warm bread.
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