This vegetable soup turned out to be pretty good since I made it on a complete whim. I just went to the grocery store with something in mind, bought the veggies I liked and put them all together. So here is my earthy, herb-y, vegetable and quinoa soup.
Recipe
2 tbsp Olive Oil
2 cups Vegetable Broth
2 cups Water
2 Shallots, finely chopped
5 Carrots, medium chop
3 Zucchini, medium chop
6 Yukon Gold Potatoes, bite size pieces
1 cup Sweet Corn, fresh or frozen
1 cup Peas, fresh or frozen
1/2 cup Quinoa
1 bundle Aspargus
1 bundle fresh Thyme
2 sprigs fresh Rosemary
1 tbsp Chile Flakes
Salt & Pepper
Start your slow cooker on high heat! As it begins to heat add the olive oil and shallots! Sweat for a minute or two, then add all the vegetables, except the corn and peas, broth and water. Stir and season with herbs, chile flakes, salt and pepper! Let cook for 5 hours, then add corn, peas and quinoa! Let cook for another hour. This way the quinoa will fully cook and will thicken the soup. Serve hot with a few slices of French banquette on the side.
Recipe
2 tbsp Olive Oil
2 cups Vegetable Broth
2 cups Water
2 Shallots, finely chopped
5 Carrots, medium chop
3 Zucchini, medium chop
6 Yukon Gold Potatoes, bite size pieces
1 cup Sweet Corn, fresh or frozen
1 cup Peas, fresh or frozen
1/2 cup Quinoa
1 bundle Aspargus
1 bundle fresh Thyme
2 sprigs fresh Rosemary
1 tbsp Chile Flakes
Salt & Pepper
Start your slow cooker on high heat! As it begins to heat add the olive oil and shallots! Sweat for a minute or two, then add all the vegetables, except the corn and peas, broth and water. Stir and season with herbs, chile flakes, salt and pepper! Let cook for 5 hours, then add corn, peas and quinoa! Let cook for another hour. This way the quinoa will fully cook and will thicken the soup. Serve hot with a few slices of French banquette on the side.
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