Eosinophilic Esophagitis Friendly Smoky Paprika Quinoa Vegetable Soup
Total time55 min
Prep time15 min
Cook time40 min
4.9(22)
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Learn more →Ingredients
4 servings
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 1 medium red bell pepper, diced
- 2 tsp smoked paprika
- 1 tsp ground turmeric
- ½ tsp ground cumin
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (optional)
- 1 can (14.5 oz) diced tomatoes
- 6 cups low-sodium chicken broth
- ¾ cup dry white quinoa, rinsed
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 cups kale, stems removed and leaves roughly chopped
- 1 tbsp fresh lemon juice
- 1 tsp salt, plus more to taste
For serving
- 1–2 tbsp extra virgin olive oil, for drizzling
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Heat 2 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.
- 2
Add the red bell pepper and garlic and cook, stirring frequently, until the garlic is fragrant and the pepper has softened slightly, about 2 minutes. Watch the garlic closely so it does not brown.
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