Uplifting Turmeric Veggie Soup (GF, DF, V)

17 40 158
Ingredients Minutes Calories
Prep Cook Servings
15 min 25 min 6
Uplifting Turmeric Veggie Soup (GF, DF, V)
Health Highlights

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 soup recipe packed with immune-boosting ingredients which is packed with bold flavor. And super quick to make and get dinner on the table.

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 (or skip the soaking if you want).

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 & saute 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, a great for low calorie meal, & 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
Swaps: Instead of quinoa, add in rice or barley

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This recipe was made for you by Paula Yolles a Body-Mind-Food Health Coach and the CEO of Body-Mind-Food Freedom

Notes:

Vegetable Broth Shopping - Read the label carefully as most prepackaged broth has added sugar.  The Pacific brand is what I purchase as it has no added sugar and tastes delicious.  I highly recommend purchasing organic broth and ingredients as much as possible.

 


Nutrition Facts

Per Portion

Calories 158
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 310 mg
Potassium 493 mg
Total Carbohydrate 27.6 g
Dietary Fiber 5.2 g
Sugars 5.8 g
Protein 5.4 g

Dietary servings

Per Portion


Grain 0.7
Meat Alternative 0.2
Vegetables 2.4

Energy sources


Pygal64%459.91925631046456231.234996492096923%292.2504789376281195.289919513569114%343.5011539624779115.2008976370707864%23%14%CarbohydratesFatProtein

Meal Type(s)





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