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

Author: Dean Rouseberg Time for reading: ~1 minutes Last Updated: August 08, 2022

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!

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

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