Vegetable Soup With Red Quinoa & Herbs
5.05 Ratings
Food52
Photo by Chef Kenny Gilbert
- Serves
- 4
- Prep Time
- 15 Minutes
- Cook Time
- 30 Minutes
This recipe is by Chef Kenny Gilbert.
Ingredients
Cauliflower Miso Vegetable Stock
- 2 1/2 quart water
- 1 head cauliflower, broken up into small florets
- 6 garlic cloves
- 1 small bulb fresh ginger, thinly sliced
- 1 cup white miso
- 1 tablespoon kosher salt
Vegetable Soup With Red Quinoa
- 1/4 cup extra-virgin olive oil
- 1/4 cup sliced shiitake mushrooms
- 1/4 cup sliced leeks
- 1/2 cup cauliflower florets
- 1/4 cup finely diced celery
- 1/4 cup finely diced carrots
- 1/4 cup finely diced zucchini
- 1/4 julienned sun-dried tomatoes
- 8 cup Cauliflower Miso Vegetable Stock
- 1 cup cooked red quinoa
- 1 tablespoon Thai seasoning sauce
- Kosher salt, to taste
- 3 tablespoon chopped fresh parsley
- 3 tablespoon chopped fresh cilantro
Featured Video
Vegetable Soup With Red Quinoa & Herbs
Directions
Cauliflower Miso Vegetable Stock
- Step 1
Combine all the ingredients in a large pot.
- Step 2
Bring to a boil and then reduce to a simmer.
- Step 3
Cook until the cauliflower is soft, about 10 minutes.
- Step 4
Purée with a hand blender.
- Step 5
Strain through a fine-mesh strainer into another pot.
Vegetable Soup With Red Quinoa
- Step 1
Heat a saucepot over medium heat and add the olive oil.
- Step 2
Add the mushrooms and leeks and sweat for 2 minutes.
- Step 3
Add the rest of the vegetables and cook for 2 minutes more.
- Step 4
Deglaze the pot with the Cauliflower Miso Vegetable Stock, bring the mixture to a boil, then remove from the heat.
- Step 5
Add the red quinoa and Thai seasoning sauce, then taste and adjust the seasoning with salt, if needed.
- Step 6
Stir in the herbs and serve.