Uplifting Gut Health Turmeric Veggie Soup

17 40 155
Ingredients Minutes Calories
Prep Cook Servings
15 min 25 min 6
Uplifting Gut Health Turmeric Veggie Soup
Health Highlights
Packed with bold flavor with the bonus of immune boosting and inflammation reducing ingredients

Ingredients


1/2 cup Quinoa, uncooked (Rinse, drain, soak 6+ hours)
1 large Yellow onion (Peeled, finely diced)
1 tbsp Olive Oil, Extra Virgin (Organic preferred)
1 cup Frozen yellow corn kernels (Or fresh off the cob)
1 cup Frozen green peas (Or fresh)
1 cup chopped Carrots (If organic, leave peel on for added nutrition)
4 large stalk(s) Celery (Trimmed, finely sliced)
2 clove(s) Garlic (Peeled, minced)
1/2 tsp Sea Salt (Up to 1 tbsp)
1 tbsp Cumin
1 tbsp Turmeric, powder
1 tsp Celery seed
4 cup Vegetable stock/broth, low sodium (Organic & sugar free preferred)
2 cup Water
3 tbsp Parsley, fresh (Or cilantro)
3 tbsp Lime juice (fresh) (Fresh squeezed, to taste, or lemon juice)
1 dash Black pepper (Optional)

Instructions


Enjoy this original soup recipe packed with immune boosting ingredients which are easy on the digestive tract.   Recipe created by Paula Yolles, founder of FoodTastic Health.  

1     The night before, place the quinoa in a fine strainer and wash 2 times under cold running water to remove the bitter saponin coating. Place the quinoa in a glass bowl or glass container.  Cover it with water so there is water around an inch above the top of the grain. Let it sit overnight & sprout.

2  When ready to cook, drain the quinoa soaking water down the drain.  In a small saucepan, combine the soaked quinoa & 1 cup of water with a small pinch of sea salt.  Bring to a boil & turn to simmer for 10-15 minutes.

3 In a soup pot add the olive oil & sautee the onions until translucent.  Next add the carrot, celery, garlic, cumin, turmeric, celery seeds & salt.  Sautee for a few minutes until partially cooked.

4  Next add the vegetable broth, water, corn, peas & cooked quinoa.   Then bring to a boil over high heat. Reduce the heat to low and simmer the soup for about 10 minutes.

5 Stir in the parsley (or cilantro) and lime juice, and add more salt and black pepper to taste.

This soup freezes great and is dairy free, gluten free, vegan, has no added sugar, vegetarian, macrobiotic, great for weight loss, & can be enjoyed at breakfast, lunch or dinner.

Optional Add-Ins:  cannellini beans, chicken breast bite-size pieces or other bean or meat of your choice

 

Notes:

Vegetable Broth Shopping

Read the label carefully as most brands add in sugar.  

The Pacific brand (see below) is what I get and it has no added sugar.

I highly recommend purchasing the organic broth.

 

Created for you with joy by Paula Yolles

Digestive Wellness Expert and founder of FoodTastic Health

paulay@paulayolles.com


Nutrition Facts

Per Portion

Calories 155
Calories from fat 36
Calories from saturated fat 5.1
Total Fat 4.0 g
Saturated Fat 0.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.1 g
Monounsaturated Fat 9.2 g
Cholesterol 0
Sodium 309 mg
Potassium 471 mg
Total Carbohydrate 26.9 g
Dietary Fiber 5.0 g
Sugars 5.4 g
Protein 5.3 g

Dietary servings

Per Portion


Grain 0.7
Meat Alternative 0.2
Vegetables 2.4

Energy sources


Pygal63%460.4577708698021230.022986832399423%292.26838731226894196.7962837220074414%343.3373435889458115.2760254071274363%23%14%CarbohydratesFatProtein
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