Quinoa Soup with Beets and Fresh Dill Featured

Authors: lisa' s kitchen feed

beet quinoa soup with fresh dill
Beets and quinoa combine perfectly here with fresh dill in this hearty bowl of warming soup that is perfectly suited for autumn. Surely the lively colours and depth of flavour would make this a lovely soup to start a special meal, for example Thanksgiving, which is quickly approaching here in Canada. Earthy, with a slight nuttiness from the quinoa, and a subtle hint of heat from the peppers and spice, this velvety bowl of goodness is packed full of nutrients and easy to prepare besides. After only a few spoonfuls, you'll be convinced that simplicity is often the key to a gourmet starter or side. Serve piping hot to warm your toes, though it will taste just as good near room temperature.
 

This is my contribution to Ricki's Wellness Weekend, the Canadian Thanksgiving edition.
Quinoa Soup with Beets and Fresh Dill
Recipe by Lisa Turner
Published on October 2, 2012

Colorful, warming, earthy, and sweet and spicy quinoa and beet soup with fresh dill

 Print this recipe

Ingredients:

  • 1 cup quinoa
  • 2 cups water
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 clove garlic, crushed or minced
  • 2 fresh green chilies, seeded and finely chopped
  • splash of balsamic vinegar
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne
  • 1 tomato, finely chopped
  • 2 cups vegetable stock or water
  • 2 large beets, peeled and diced
  • 1/4 cup fresh dill, trimmed and chopped
  • juice from 1 lemon
  • 1 teaspoon sea salt, or to taste
  • fresh cracked black pepper to taste
  • sour cream or plain yogurt (optional)
Instructions:
  • Rinse the quinoa and soak for 8 hours or overnight in 2 cups of water.

  • Heat the olive oil in a large saucepan over medium heat. When hot, add the onion and stir for 5 to 8 minutes or until it begins to brown. Now add the garlic, chilies and a splash of balsamic vinegar, and stir for another minute. Toss in the thyme, bay leaves, cumin and cayenne, stir for 15 seconds, then add the tomato. Stir for 2 to 3 minutes or until the tomatoes soften.

  • Add the quinoa along with the water in which it was soaking, vegetable stock or additional water, and the beets. Bring to a boil, reduce the heat to medium-low, cover, and simmer for 10 to 15 minutes or until the beets are tender.

  • Partially purée the soup with a hand blender or in a food processor or countertop blender. Stir in the dill, lemon juice, salt and pepper, and continue to simmer for a few minutes.

  • Serve hot with each portion garnished with a dollop of yogurt or sour cream and some fresh dill if desired.

Makes 4 to 6 servings
beet quinoa soup with fresh dill

More earthy beet recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Beetroot Rasam
Beet, Orange, Olive Salad with Goat Cheese and Sun-Dried Tomatoes
Shredded Beet and Dill, Coconut Salad
Beet and Feta Salad Dressed with Honey, Balsamic Vinegar and Oregano

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