55 Min
Easy
Vegetable Quinoa Soup
Ingredients
6
ingredient_quantity
recipe ingredient
2
cubes
MAGGI® Organic Chicken Bouillon
1
tbsp
Olive oil
1
Medium
Onion, chopped
2
Cloves
Garlic, crushed
2
Mediums
Carrot, cut into cubes
2
Stalks
celery, diced
1
Medium
Zucchini, cut into cubes
1
Medium
Red Bell Pepper, chopped
1
cup
Tomato, diced
1
cup
Quinoa, cooked
4
cups
water
1
tsp
dried oregano
1
pinch
Parsley, chopped (optional)
.
Nutrition Value
Carbohydrates
15.18 g
Energy
100.05 kcal
Fats
3.49 g
Protein
2.83 g
Information per serving
Instruction
55 Minutes
-
Step1
In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent. -
Step2
Add the diced carrots, celery, zucchini, and red bell pepper to the pot. Cook for about 5 minutes until the vegetables start to soften. Then, stir in the diced tomatoes and dried oregano. -
Step3
Dissolve the MAGGI® Chicken Organic Bouillon cubes in 4 cups of water to create a flavorful broth. Pour the broth into the pot with the vegetables. -
Step4
Bring the soup to a boil, then reduce the heat to low and simmer for about 15-20 minutes, or until the vegetables are tender. -
Step5
Add the cooked quinoa to the pot and stir to combine. Simmer for an additional 5 minutes to allow the flavors to meld. Garnish with fresh, chopped parsley.
