Red quinoa cranberry arugula soup
Ingredients
1 cup fresh cranberries
2 cups baby arugula (chopped)
4 cups vegetable broth
1 tbsp. olive oil
½ cup green onions (whites only)
1 tbsp. lemon grass (chopped)
1 cup red quinoa (cooked)
½ tsp salt
1/8 tsp chilli powder
1 tbsp. white sugar
¼ cups unsweetened coconut milk
1 tbsp. greens onion (greens for garnishing)
Preparation
1
1. Combine cranberries, arugula and vegetable broth in a sauce pan and bring them to boil.
2
2. Remove the sauce pan from the flame and let stock cool for a while.
3
3. In the meantime, heat oil in a nonstick pan over medium flame.
4
4. Add whites of green onion, lemon grass and cook for couple of minutes.
5
5. The moment you get the aroma of lemon grass add quinoa and sauté well.
6
6. When the stock cools down blend it smooth. Then strain it.
7
7. Pour the stock into the pan of quinoa and mix well.
8
8. Boil for 2 -3 minutes and add salt, chilli powder and sugar.
9
9. Mix again and after couple of more boils add coconut milk and mix.
10
10. Turn off the flame, garnish with some greens of the green onions and serve immediately.
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About
Glutenfree and vegan post holiday healthy soup
Yield:
4
Added:
Friday, January 2, 2015 - 9:18am
