SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 535.6
  • Total Fat: 12.8 g
  • Cholesterol: 5.3 mg
  • Sodium: 897.0 mg
  • Total Carbs: 84.1 g
  • Dietary Fiber: 21.2 g
  • Protein: 21.3 g

View full nutritional breakdown of Quinoa Tortilla Soup calories by ingredient
Report Inappropriate Recipe

Quinoa Tortilla Soup

Submitted by: MADEMCHE


Number of Servings: 4

Ingredients

    3 whole wheat roti
    a big splash of extra virgin olive oil
    fine grain sea salt

    another splash of extra virgin olive oil
    3 cloves garlic, chopped
    1 large white onion, chopped
    1 teaspoon ground cumin
    2 teaspoons ground coriander
    1 teaspoon cayenne or other spicy red chili powder
    1 large can diced tomatoes - no salt
    8 cups vegetable broth

    chopped green onion
    sour cream

Directions

Gently toss the tortilla strips with a glug of olive oil and salt. Turn them out onto a baking sheet, arrange them across the pan and bake in a 350F degree oven for 10 minutes or until golden and crispy. Set aside.

Now for the soup itself - in a big pot over medium-high heat cook the garlic and onions in a splash of olive oil along with a couple pinches of salt for just a minute or so. Stir in the spices and then the tomatoes. Cook down for about five minutes or so, it should thicken a bit. Remove from heat, add one cup of the broth and puree with a hand blender (or puree in a traditional blender). Add the remaining 7 cups of broth and puree until smooth. Bring the soup back up to a simmer. Add the quinoa cook for another 10 minutes. Then add the black beans. Cook for an additional 5 minutes.

Serve the individual bowls topped with plenty of tortilla strips, green onions and a dollop of sour cream.


Serving Size: Makes 4 generous bowls of soup

Number of Servings: 4

Recipe submitted by SparkPeople user MADEMCHE.






Great Stories from around the Web


Rate This Recipe