Barb’s Miracle Quinoa Soup

This soup is a lifesaver. It has single-handily helped ease the pain from my head cold!

The recipe comes from Barbara Fenzl’s Les Gourmettes cooking class. I enjoyed it after the class on Wednesday night and then again for breakfast yesterday morning. I also brought home some leftover asparagus, so I chopped that up and added it to the soup. Soup may not be your typical breakfast, but it works for me!

Feel free to add whatever other vegetables you’d like to it too.

I’ll be making the soul-soothing soup over and over for years to come.

Quinoa Soup

• 1 cup quinoa
• 1 tablespoon vegetable oil
• 1/2 cup finely diced carrots
• 1/2 cup finely diced green beans
• 1 teaspoon finely minced garlic
• 4 cups chicken broth
• 1/4 cup grated cheddar cheese
• 2 tablespoons cream
• 1 tablespoon chopped cilantro
• Salt and freshly ground black pepper to taste

Wash and rinse quinoa thoroughly in cold water. Place quinoa in a medium saucepan with 2 cups of water and bring to a boil. Reduce to a simmer, cover, and cook for 10 to 15 minutes, or until all water is absorbed. When done, the grain appears soft and translucent. (May be done ahead and set aside.)

In a large saucepan, heat the oil over medium heat and cook the carrots, green beans, garlic, and quinoa until the vegetables are tender about 5 minutes.  Add the chicken broth, cheese, cream, and cilantro and bring to a simmer. Taste for seasoning and serve.

Serves 6