potato, leek, and quinoa soup
The recipe potato, leek, and quinoa soup can be made in about 45 minutes. One portion of this dish contains around 4g of protein, 6g of fat, and a total of 176 calories. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 6 and costs 92 cents per serving. This recipe is liked by 208 foodies and cooks. It will be a hit at your Autumn event. Head to the store and pick up vegetable broth, leeks, salt and pepper, and a few other things to make it today. It is brought to you by Greens And Chocolate. It works well as a side dish. With a spoonacular score of 72%, this dish is pretty good. Similar recipes are Potato leek soup, Potato Leek Soup, and Leek and Potato Soup.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
1/2 tsp dried thyme
2 leeks, washed and sliced
dash of marjoram
2-3 tbsp olive oil
1/2 cup quinoa, uncooked and rinsed
1/4 tsp dried red chili flakes
2 Russet potatoes, peeled and diced
salt and pepper, to taste
4 cups vegetable broth
Equipment:
pot
immersion blender
blender
Cooking instruction summary:
In small pot, combine quinoa with 1 cup of water over medium high heat. Bring to a simmer, reduce heat to low, and cover. Cook 10-15 minutes, until all water is absorbed. Set aside.In large soup pot, add olive oil over medium-high heat. Add the leeks and saute 10 minutes, being careful not to brown. Add the potatoes and vegetable broth and bring to a simmer. Let simmer 20 minutes, or until potatoes are tender. Once potatoes are tender, remove about half of the soup and puree in a blender. Alternately, you could use an immersion blender to puree half of the soup. You want the consistency to thicken, but still leave a few chunks of potatoes throughout. Return pureed soup to soup pot. Season with thyme, marjoram, red chili flakes, salt and pepper. Add cooked quinoa and stir to combine.Enjoy!
Step by step:
1. In small pot, combine quinoa with 1 cup of water over medium high heat. Bring to a simmer, reduce heat to low, and cover. Cook 10-15 minutes, until all water is absorbed. Set aside.In large soup pot, add olive oil over medium-high heat.
2. Add the leeks and saute 10 minutes, being careful not to brown.
3. Add the potatoes and vegetable broth and bring to a simmer.
4. Let simmer 20 minutes, or until potatoes are tender. Once potatoes are tender, remove about half of the soup and puree in a blender. Alternately, you could use an immersion blender to puree half of the soup. You want the consistency to thicken, but still leave a few chunks of potatoes throughout. Return pureed soup to soup pot. Season with thyme, marjoram, red chili flakes, salt and pepper.
5. Add cooked quinoa and stir to combine.Enjoy!
Nutrition Information:
covered percent of daily need
