Quinoa, Green Beans, Potato Soup is a basic hot vegetable soup, except it has a couple of yummy twists, which make it come alive. First, the soup contains chickpea miso paste, which provides natural probiotics. You can use soy miso, instead, if you choose. The soup also has some immunity enhancers, such as ginger and garlic. All of these ingredients nicely round up the flavor of the soup. To obtain perfection, simply serve the soup with some croutons or (optionally, gluten-free) toast.
Keep in mind to not boil the miso, as the temperature of boiling kills all of miso’s beneficial enzymes.
Quinoa, Green Beans, Potato Soup Recipe
By February 22, 2015Published:
- Yield: 6 Servings
- Prep: 10 mins
- Cook: 7 mins
- Ready In: 27 mins
Quinoa, Green Beans, Potato Soup is a basic hot vegetable soup, except it has a couple of yummy twists, which make it come alive. …
- 1 cup Quinoa
- 3 medium Potatoes chopped into small chunks
- 1 cup Fresh Green beans ends chopped off
- 1 medium Leek sliced
- 5 tablespoons Extra virgin olive oil or coocnut oil
- 1 medium Zucchini chopped into small chunks
- 1/2 inch Fresh Ginger grated
- 2 cloves Garlic diced
- 1/3 cup Chickpea miso paste
- Place quinoa, potatoes and green beans into a large pot. Cover with 8 cups of water and bring to a boil and reduce the flame.
- In the meantime, sauté the leeks in oil for a minute. Add the zucchini, the ginger and the garlic.
- Add the sautéed vegetables to the large pot with quinoa. Keep cooking everything until the water is almost boiling.
- Pour off about 2 cups of hot soup's water into a bowl and mix into this bowel the miso paste. mix well, so that there is no chunks of miso left. Pour the miso liquid back into the soup.
- Leave the soup to stand for ten minutes. Add salt, if needed (keep in mind that miso is salty.) Serve.