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Vegetable Soup With Red Quinoa & Herbs

by:
October 19, 2020
5
5 Ratings
Photo by Chef Kenny Gilbert
  • Prep time 15 minutes
  • Cook time 30 minutes
  • Serves 4
Author Notes

This recipe is by Chef Kenny Gilbert. —Food52

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Vegetable Soup With Red Quinoa & Herbs
Ingredients
  • Cauliflower Miso Vegetable Stock
  • 2 1/2 quarts 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 cups Cauliflower Miso Vegetable Stock
  • 1 cup cooked red quinoa
  • 1 tablespoon Thai seasoning sauce
  • Kosher salt, to taste
  • 3 tablespoons chopped fresh parsley
  • 3 tablespoons chopped fresh cilantro
Directions
  1. Cauliflower Miso Vegetable Stock
  2. Combine all the ingredients in a large pot.
  3. Bring to a boil and then reduce to a simmer.
  4. Cook until the cauliflower is soft, about 10 minutes.
  5. Purée with a hand blender.
  6. Strain through a fine-mesh strainer into another pot.
  1. Vegetable Soup With Red Quinoa
  2. Heat a saucepot over medium heat and add the olive oil.
  3. Add the mushrooms and leeks and sweat for 2 minutes.
  4. Add the rest of the vegetables and cook for 2 minutes more.
  5. Deglaze the pot with the Cauliflower Miso Vegetable Stock, bring the mixture to a boil, then remove from the heat.
  6. Add the red quinoa and Thai seasoning sauce, then taste and adjust the seasoning with salt, if needed.
  7. Stir in the herbs and serve.
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5 Reviews

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bhavna October 26, 2020
This soup is so delicious and filling. I don't know what Thai seasoning (kind of vague) is so I left it out and it was still delicious! I will definitely make this soup over and over again - perfect for all of the diets (vegan/gf)! Love love love!
anne7hall October 26, 2020
This is a keeper recipe! The soup is so good and easy to make. I made this after seeing it on Food52’s Instagram and I’m so glad I did. The broth is delicious and the recipe is flexible for using whatever veggies you want/have. We will definitely have this in rotation this fall and winter.
nbeacheagle October 24, 2020
A terrific and tasty soup for all times of the year [so glad I couldn't sleep and came across Chef Gilbert at 3 AM on Instagram]. I didn't have a hand blender and decided to leave the cauliflower, ginger and garlic in the broth as is. The ginger (skin on) naturally broke up by the time the soup was done which added to the flavor. This recipe is going on the all time best, and it proves once again that simple ingredients can make a great and healthy meal.
Kathy F. October 24, 2020
This is SO good. The base of the soup is super tasty and you can add whatever veg you have on hand - I didn’t have sun dried tomatoes but did have some grape tomatoes that were aging on the counter so sliced in half and added those. Also added corn sliced off the cob from one lonely ear left in the fridge. Used baby Bella mushrooms and matchstick bagged carrots- super yummmy! Today for lunch heated some leftovers and added a few handfuls of baby kale cut in ribbons, also really good! If you really like ginger and garlic, add extra like I did.
Sara G. October 23, 2020
This is excellent. The genius is in the stock -- flavorful, good body, super easy, and entirely vegan. I used a mix of vegetables I had on hand, and could see adding greens such as spinach or kale if you have any. My kids ate it over ramen and we had over quinoa and both were great. Could also see poaching chunks of fish or shrimp in the broth for non-vegans. Saved the cauliflower puree that remained in the strainer and expect that with some salt and pepper it will be great mixed with extra quinoa or beans for a yummy, quick lunch.