This soup is very nutritious and tasty. It is also low in fat. You can add any vegetables you want to this – carrots, peas, potatoes, cabbage, zucchini, summer squash, cauliflower, broccoli, corn, etc. I used what I had handy. Here is what you need to do for this:
1 cup quinoa
2 TBS olive oil 8 cups low sodium chicken broth
2 large carrots – peeled and diced
1 cup diced pumpkin
1 cup finely sliced green cabbage
2 potatoes – peeled and diced
8 cooked chicken thighs – skinned, deboned and shredded
1 TBS tomato paste
½ TBS crushed oregano
1 tsp. ground cumin
2 tsp. salt
3 tsp. black pepper
2 TBS chopped parsley
Wash the quinoa thoroughly – scrubbing it between your hands – and changing water four or five times. Drain it well.
Heat the olive oil in a skillet. Add the quinoa and cook it, stirring constantly, until it starts to dry and you can hear it crackle. It will be ready when it turns from beige to cream color.
Place all of the other ingredients, except for the parsley – in a pot. Add the quinoa and mix well. Bring the soup to a boil, reduce the heat and simmer for about 20 minutes – or until the vegetables and the quinoa are cooked through.
Ladle into a bowl and garnish with some chopped parsley. Serve and enjoy!