How To Cook Spring Soup With Quinoa And Basil Pesto - Recipe

Dean Rouseberg Author: Dean Rouseberg Time for reading: ~1 minutes Last Updated: August 08, 2022
How To Cook Spring Soup With Quinoa And Basil Pesto - Recipe

In this article, learn more about How To Cook Spring Soup With Quinoa And Basil Pesto - Recipe. Learn how to cook "Spring soup with quinoa and basil pesto". Delicious recipe..

Required products :

  • 1 cup quinoa
  • 1/4 tea cup olive oil
  • 1 stalk of leek, cut into thin strips
  • 2 medium-sized carrots, cut into cubes
  • 3 teaspoons vegetable broth
  • 3 teaspoons water
  • 8 stalks of asparagus, cut into pieces the size of 2-3 centimeters
  • 1 1/2 teaspoons curly cabbage leaves, peeled and sliced
  • 1 teaspoon canned beans, rinsed and drained
  • 1/2 cup frozen corn
  • 1/2 cup peas
  • 1 teaspoon chopped basil leaves
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 tea cup cedar nuts
  • 3 cloves garlic
  • salt and pepper to taste

Method of preparation :

  • Boil the quinoa according to the instructions on the package, drain and set aside.
  • Heat 1 tablespoon olive oil in a large saucepan over medium heat and sauté the carrots for 3-4 minutes.
  • Add the vegetable broth and water and when the mixture boils, reduce the heat.
  • Add leeks, asparagus, cabbage, beans, corn and peas. Cook for about 5-7 minutes until the asparagus is soft.
  • Make pesto by blending the basil, lemon juice, pine nuts, garlic and remaining olive oil until smooth.
  • Add the cooked quinoa and half the pesto to the soup, stir and simmer to the desired consistency. Add water if necessary.
  • Season with salt and pepper to taste and distribute in bowls.
  • Serve the spring soup hot, sprinkled with the remaining pesto and garnished with fresh parsley.

Enjoy your meal!

 

More on the topic:
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  • Cream of red beet soup with carrots and potatoes
  • Cream of broccoli soup and blue cheese
  • Light vegetable soup with rice

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