ONE-POT QUINOA SUMMER SOUP
- Bridge Ayurveda
- Jun 12
- 2 min read

4 servings, 20 minutes
INGREDIENTS
Paste
2 tbsp chopped green onion (or chopped fennel bulb if wanting to maintain sattva)
1 stalk lemongrass, inner core chopped (or zest of 1-2 lemons, adjust to taste if you like lemon-y flavors)
1 tsp coriander seeds
1/4 tsp turmeric powder
2 inch piece of fresh ginger, grated
3 tbsp tamari or coconut aminos
Soup base
1 tbsp ghee or avocado oil
1 zucchini, chopped
1 cup broccoli, chopped
1/2 cup snap peas, chopped
1 cup quinoa, rinsed
3 1/2 cups veggie broth
1 cup coconut milk
Fresh lemon juice for serving
Fresh cilantro for serving
Fresh basil/ mint for serving
DIRECTIONS
Make the paste by adding all ingredients to a blender and blending into a paste (adding water if needed to help their blender along).
Heat the ghee/ oil in a large pot over medium heat. Add the paste and heat until aromatic (about 30 seconds).
Add the zucchini, broccoli and snap peas. Sauté in the paste for 2-3 mins.
Add the rinsed quinoa and satue for another minute. Add the broth, bring to a boil, then reduce to a simmer. Cover and simmer until quinoa and veggies are cooked (about 15-20 minutes).
Add the coconut milk, allow to cook for about 2 minutes. Then add salt/ pepper to taste and serve with fresh lime/ lemon juice and herbs. Enjoy!
Notes
Summer is not soup season - but every once in a while, especially at the change of the seasons, people fall sick. And when that happens, this is your soup.
Quinoa is one of the best grains to eat when recovering from illness, lemongrass will help to quell a fever - add another stalk of lemongrass if you want an extra medicinal kick, and ginger and turmeric will boost immunity.
The coconut milk and coriander in this soup help to balance any heating elements making it perfect for summer-time sicknesses.
Also, the fresh herbs on top of mint, basil, and cilantro add an extra anti-viral and anti-inflammatory kick that you will probably need if you are sick or wanting to keep your immunity high.


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