A gluten-free, nutritious, and tasty soup recipe that's easy to make (taking less than 1 hour) and a definite crowd pleaser. Learn how to make this starter or light lunch dish today
Course Lunch, Starter
Prep Time 10minutes
Cook Time 40minutes
¼medium white cabbage
4-5cupswater or chicken stock
Saltblack pepper and cumin to taste
Fresh cilantro or celery leaveschopped (optional, for decoration)
Chop the carrot, leek, and celery into pieces, set aside.
Chop the cabbage into pieces, set aside.
Pour the water (or stock) into a large cooking pot and bring to a boil. Add the quinoa and boil for 15 to 20 minutes. You’ll know the quinoa is cooked when the little “tail” from the seeds has uncurled itself.
Add the vegetables, garlic and desired seasoning to the same pot which you have just boiled the quinoa in.
Bring back to a boil and cook until the vegetables are soft (approximately 15 minutes).
Serve the soup while still steaming hot, sprinkling some fresh cilantro or celery leaves on top. Enjoy!