Créé avec l’IA
Spicy Tomato, Kidney Bean and Quinoa Vegetable Soup
50 min 591 kcal par portion Facile
Ingrédients
4 Portions
- Chopped tomatoes800 g
- Diced onion200 g
- Minced garlic20 g
- Diced carrot300 g
- Broccoli florets400 g
- Lemon1 medium
- Canned kidney beans, drained480 g
- Dry quinoa240 g
- Olive oil30 ml
- Vegetable stock1500 ml
- Fresh red chili, sliced20 g
- Tomato paste60 g
Instructions
- 1
Rinse the quinoa thoroughly under cold running water using a fine-mesh sieve, then drain well.
- 2
Heat the olive oil in a large soup pot over medium heat. Add the diced onion and carrot, then cook for 6–8 minutes, stirring occasionally, until the onion is soft.
- 3
Add the minced garlic and sliced red chili. Cook for 1 minute, stirring continuously, until fragrant.
- 4
Stir in the tomato paste and cook for 2 minutes to deepen its flavor.
- 5
Add the chopped tomatoes, vegetable stock, and rinsed quinoa. Stir well and bring the soup to a boil.
- 6
Reduce the heat to medium-low, partially cover the pot, and simmer for 15 minutes, stirring occasionally.
- 7
Add the drained kidney beans and broccoli florets. Continue simmering uncovered for 8–10 minutes, until the quinoa is tender and the broccoli is cooked but still bright green.
- 8
Remove the pot from the heat. Squeeze the juice from the lemon into the soup and stir well.
