Vegetable Quinoa Sprout Soup

A hearty, comfort soup for winter nights

Prep Time: 10 min
Cook Time: 30 min
Serves: 4-6

1 cup quinoa, raw
4 cups vegetable broth
2 Tbsp olive oil
1 medium red onion, chopped
2 carrots, chopped
2 garlic cloves, minced
1 Thai green chili, minced
¼ tsp turmeric
¼ tsp curry powder
2 medium tomatoes, diced
1 cup potatoes, cut into chunks
1 cup sprouted beans of your choice
Salt and pepper to taste

Heat olive oil in a large pot over medium heat. Sauté the onion, garlic and green chili. Sauté for a minute on high, then reduce to medium. Add potatoes, tomatoes, carrots and sprouts, sauté for 2 minutes. Add quinoa and sauté for another 5 minutes. Toss in the spices and saute for a minute.
Add the broth, bring the soup to a rolling boil, then turn down the heat to low and let simmer for 15 minutes.

Add salt and pepper to taste.