Red Meat Allergy Friendly Quinoa & Vegetable Coconut Soup
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Learn more →Ingredients
4 servings
For the soup
- 1 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and sliced into ¼-inch rounds
- 2 medium parsnips, peeled and cut into ½-inch pieces
- 1 medium sweet potato, peeled and cut into ¾-inch cubes
- ¾ cup white quinoa, rinsed well
- 1 can (13.5 oz) full-fat coconut milk
- 3 cups vegetable broth
- 1 tsp ground turmeric
- ½ tsp ground ginger
- ¾ tsp salt, plus more to taste
- 2 cups swiss chard, stems removed, leaves roughly chopped
- 1 tbsp apple cider vinegar
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Heat the coconut oil in a large (4–6 qt) pot over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
- 2
Add the carrots, parsnips, and sweet potato to the pot and stir to coat with the oil. Sprinkle in the turmeric and ground ginger and stir for 30 seconds, until the spices are evenly distributed and beginning to smell fragrant.
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