potato, leek, and quinoa soup

The recipe potato, leek, and quinoa soup can be made in about 45 minutes. One portion of this dish contains around 4g of protein, 6g of fat, and a total of 176 calories. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 6 and costs 92 cents per serving. This recipe is liked by 208 foodies and cooks. It will be a hit at your Autumn event. Head to the store and pick up vegetable broth, leeks, salt and pepper, and a few other things to make it today. It is brought to you by Greens And Chocolate. It works well as a side dish. With a spoonacular score of 72%, this dish is pretty good. Similar recipes are Potato leek soup, Potato Leek Soup, and Leek and Potato Soup.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 30 minutes

 

Ingredients:

1/2 tsp dried thyme

2 leeks, washed and sliced

dash of marjoram

2-3 tbsp olive oil

1/2 cup quinoa, uncooked and rinsed

1/4 tsp dried red chili flakes

2 Russet potatoes, peeled and diced

salt and pepper, to taste

4 cups vegetable broth

Equipment:

pot

immersion blender

blender

Cooking instruction summary:

In small pot, combine quinoa with 1 cup of water over medium high heat. Bring to a simmer, reduce heat to low, and cover. Cook 10-15 minutes, until all water is absorbed. Set aside.In large soup pot, add olive oil over medium-high heat. Add the leeks and saute 10 minutes, being careful not to brown. Add the potatoes and vegetable broth and bring to a simmer. Let simmer 20 minutes, or until potatoes are tender. Once potatoes are tender, remove about half of the soup and puree in a blender. Alternately, you could use an immersion blender to puree half of the soup. You want the consistency to thicken, but still leave a few chunks of potatoes throughout. Return pureed soup to soup pot. Season with thyme, marjoram, red chili flakes, salt and pepper. Add cooked quinoa and stir to combine.Enjoy!

 

Step by step:


1. In small pot, combine quinoa with 1 cup of water over medium high heat. Bring to a simmer, reduce heat to low, and cover. Cook 10-15 minutes, until all water is absorbed. Set aside.In large soup pot, add olive oil over medium-high heat.

2. Add the leeks and saute 10 minutes, being careful not to brown.

3. Add the potatoes and vegetable broth and bring to a simmer.

4. Let simmer 20 minutes, or until potatoes are tender. Once potatoes are tender, remove about half of the soup and puree in a blender. Alternately, you could use an immersion blender to puree half of the soup. You want the consistency to thicken, but still leave a few chunks of potatoes throughout. Return pureed soup to soup pot. Season with thyme, marjoram, red chili flakes, salt and pepper.

5. Add cooked quinoa and stir to combine.Enjoy!


Nutrition Information:

Quickview
176k Calories
4g Protein
5g Total Fat
28g Carbs
12% Health Score
Limit These
Calories
176k
9%

Fat
5g
9%

  Saturated Fat
0.78g
5%

Carbohydrates
28g
9%

  Sugar
2g
3%

Cholesterol
0.0mg
0%

Sodium
832mg
36%

Get Enough Of These
Protein
4g
8%

Manganese
0.56mg
28%

Vitamin K
20µg
20%

Vitamin B6
0.39mg
19%

Vitamin A
872IU
17%

Folate
55µg
14%

Magnesium
53mg
13%

Potassium
434mg
12%

Iron
2mg
12%

Phosphorus
115mg
12%

Fiber
2g
10%

Copper
0.2mg
10%

Vitamin C
7mg
9%

Vitamin E
1mg
9%

Vitamin B1
0.13mg
9%

Vitamin B3
1mg
5%

Vitamin B2
0.08mg
5%

Zinc
0.7mg
5%

Calcium
38mg
4%

Vitamin B5
0.37mg
4%

Selenium
1µg
3%

covered percent of daily need
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