Quinoa Soup Variation

Delicious, fairly easy and very balanced. This quinoa soup is a variation from one in the Standard Process Purification cookbook. It's balanced in healthy fats, protein, whole food carbohydrates, fiber and micronutrients.

Quinoa Soup Variation.pdf

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Ingredients:

• 2 tablespoons olive oil or coconut oil

• 2 cloves garlic, crushed 

• 2 onions, chopped 

• 3 leeks, trimmed and sliced

• 5 celery stalks, chopped

• 1 cauliflower, trimmed and cut into small florets

• 4 cups bone broth, chicken or vegetable stock 

• 1 cup quinoa, rinsed and cooked 

• 1 teaspoon cumin 

• 3 tablespoons parsley, chopped

• 6-12 oz cooked chicken, beef, pork or shrimp

Directions:

• Heat oil in pan with garlic, onions, leeks, celery, and cauliflower.

• Cook over low heat for 20 minutes, stirring occasionally.

• Add broth and bring to boil.

• Reduce heat and add the cooked quinoa and seasonings.

• Simmer for 5 min then add pre-cooked animal protein.

• Simmer for 5 additional minutes or until vegetables are tender.

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We recommend you always use organic ingredients when available to reduce chemical exposure for your good health.

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Our Picks for this Recipe:

• Broth:

  • Trader Joe’s (love the 2 cup package)

  • Pacific Foods, choose the organics

  • Kettle & Fire

• Oil: Atlas Moroccan Olive Oil