Vegetable Quinoa Soup

Name: Vegetable Quinoa Soup
Prep time: 10 s
Cook time: 45 s
Total time: 55 s
Yield: 6
Cuisine: Arab
Ingredients: 2 cubes MAGGI® Organic Chicken Bouillon; 1 tablespoon 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 teaspoon dried oregano; 1 pinch Parsley chopped (optional)

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Easy

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55 Min

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Ingredients

MAGGI® Organic Chicken Bouillon

2 cubes

Olive oil

1 tbsp

Onions, finely chopped

1 Medium

Garlic, finely chopped

2 Cloves

Carrot, cut into small pieces

2 Mediums

Celery stick, finely chopped

2 Stalks

Zucchini, cut into cubes

1 Medium

red bell pepper

1 Medium

Tomato, diced

1 cup

Quinoa, cooked

1 cup

water

4 cups

dried oregano

1 tsp

Parsley, fresh

1 pinch

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Nutritional Information

Carbohydrates

15.18 g

Energy

100.05 kcal

Fats

3.49 g

Protein

2.83 g

Recipe steps

4 min

1 min

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4 min

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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.

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4 min

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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 to

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4 min

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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.

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4 min

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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.

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4 min

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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.

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Vegetable Quinoa Soup

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