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Lemon Coconut Quinoa and Vegetable Soup

Well folks, today was the first polar vortex-y day I've seen in Minnesota since I've been back from my rotation in Kansas. What exactly does that mean? When I woke up today it felt like a balmy -25F. Honestly, it never feels as bad as I'm expecting, except for it being kind of difficult to breathe in that cold of temperatures.

I've been spending most of my days indoors as I've been studying my RD exam materials, but even just looking out the window made me want something warm. What's the best way to warm up in the winter? One word: soup. Soup is SO easy to make and it really does feel nice to snuggle up under a blanket and hold a nice bowl of warming soup. I also like to use soup as a way to get in a ton of vegetables, especially if you have wilting greens or soft peppers and tomatoes laying around. They're going to cook down anyway, so it's a great way to reduce your food waste.

This soup is really just a big bowl of things I had in my kitchen to use up, but it was so tasty that I felt like I should share it! It's a great source of protein and fiber, is dairy-free, and can easily be made vegan with one swap. If you're not a meat-eater, just sub out the chicken for a can of cannellini beans and you're all set. If you've got a cold front heading your way, give this soup a try and let me know what you think. Enjoy!


Lemon Coconut Quinoa and Vegetable Soup



Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

4-6 Servings

Ingredients

  • 6 cups low-sodium vegetable broth

  • 1, 15-oz can full-fat coconut milk (or coconut cream)

  • 16 oz chicken, or 1 can white beans if meat-free

  • 1 cup dry quinoa

  • 2 whole carrots, sliced (4-5 if using smaller carrots)

  • 1/2 red onion, diced

  • 2 cups kale

  • 1 tbsp minced garlic

  • 1 tbsp dried oregano

  • 1/2 tbsp dried thyme

  • 1/2 tbsp dried rosemary

  • 1 tbsp olive oil

  • Juice of 1 lemon

  • Salt and pepper, to taste

Instructions

  1. Heat the oil in a large pot over medium heat.

  2. Add in the onions and carrots and sauté until the onions start to become translucent, about 3-4 minutes.

  3. Add in the garlic and cook for an additional 1 minute.

  4. Add in the broth, coconut milk, quinoa, chicken (if using), oregano, thyme, rosemary, salt and pepper. Cover and cook on low for 15-20 minutes, until quinoa and chicken have fully cooked.

  5. Remove the chicken and shred using two forks.

  6. Return the chicken to the pot and add in the kale and beans (if using).

  7. Bring the pot to a boil and continue cooking for 1-2 minutes.

  8. Turn off the heat and add in the lemon juice and additional salt and pepper, to taste.

  9. Enjoy!

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