Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth (1 liter)
- 1 cup uncooked quinoa (185 g)
- 1 can (15 oz / 425 g) diced tomatoes
- 1 cup frozen peas (150 g)
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup heavy cream (120 ml)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5 minutes until softened.
- Add the minced garlic and cook for an additional minute until fragrant.
- Pour in the vegetable broth, then stir in the quinoa, diced tomatoes (with their juice), frozen peas, dried thyme, salt, and black pepper.
- Bring to a boil, then reduce heat and simmer for 15 minutes, or until the quinoa is cooked.
- Stir in the heavy cream and let simmer for an additional 2 minutes before removing from heat.
Notes
- Let the soup cool completely before portioning it for freezing.
- This soup can be stored in the freezer for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: meal prep, soup recipe, freezer friendly