A perfect soup, any time of day
I was inspired by a Vegetarian Times’ Broccoli-Shirataki Noodle Soup recipe that I saw this week and came up with this delish Veitnamese inspired vegetable soup served over quinoa… It is so good! A perfect anytime soup that can accomodate a busy schedule simply by shortening the cook time. I am absolutely loving this recipe, so I just had to share…
approx 2 servings
1/2-1 cup quinoa
salt and pepper to taste
2 large limes
2-4 cups water (or veg broth)
6 green onions, divided
4 stems cilantro, divided
1 1-inch piece fresh ginger, sliced
2 cloves garlic, peeled and crushed
3/4 cup sliced mushrooms
3/4 cup chopped carrots
1/2 red bell pepper, chopped (about 1/2 cup)
2 cups broccoli florets (about 6 oz.)
1/4 tsp. chile sauce, such as Sriracha, optional
Cook quinoa according to directions. While quinoa cooks…
Bring 2-4 cups (depending on how much broth you like) of water to a boil seasoned with salt and pepper
Zest one lime, grate ginger and chop garlic and add to boiling water (reduce heat). Coarsely chop 4 green onions, and add to liquid along with 3 stems cilantro. Cook for 10 minutes and then remove cilantro stems. If you have more time, cook the broth as long as you can.
Add mushrooms, carrots and pepper and cook 10 minutes.
Add broccoli, cover, and heat 3 minutes more.
Chop remaining 2 green onions, and pluck sprigs from remaining cilantro stem. Cut remaining lime into wedges. Stir chopped green onions and chile sauce, if desired, into soup. Ladle into bowls, and garnish with cilantro sprigs and lime wedges.
Share with a friend and ENJOY:)