A hearty soup is what I often crave this time of year. This vegetable soup is made into a hearty soup by adding quinoa, which is a complete protein. This recipe is from VegNews magazine.
1 tbsp olive oil
2 cups finely diced yellow onion
1 tbsp minced garlic
2 tsp ground cumin
1 tsp ground coriander
1 tsp dried oregano
1 tsp salt
3 cups finely diced peeled yellow potatoes
1 28-oz can diced tomatoes
1/2 cup uncooked quinoa
6 cups water
4 cups de-stemmed and chopped kale
1 tbsp lime juice
- In a large pot over medium heat, heat oil. Add onion, garlic, chili powder, cumin, coriander, oregano, and salt and cook. Stir occasionally, until onions become translucent and start to brown, about five minutes.
- Add potatoes, tomatoes, quinoa, and water. Increase heat and bring to boil. Reduce heat to low and simmer for 20 minutes.
- Add kale and cook for an additional 10 minutes or until all vegetables are tender.
- Stir in lime juice before serving.