Quinoa risotto alla zucca with orange and hazelnut scent
101 recipes
Quinoa Soup
ingredients
servings
1
Quinoa
40 oz
Vegetable broth
250 fl oz
Pumpkin
160 oz
Red beetroot
80 oz
Miso
1 teaspoon
soups from Italy
Quinoa Soup
Quinoa Soup
ready in
35 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
This recipe is born by chance, from the need to make do with a few ingredients. I assembled what I had and the result was so good that today I share it with you.
preparation
step 1
I state that apart from the dose / person of the quinoa, the rest goes to taste. If you put more or less pumpkin or beet, it's good too. For the broth, adjust to taste. Having said this, let's move on to the procedure
step 2
Cut the pumpkin into small cubes.
step 3
Cut the beetroot into small cubes, I like to call them confetti.
step 4
Before cooking the quinoa, rinse it very well under running water. This magnificent pseudo-cereal, rich in nutritive properties, has a mole: the surface of the tiny grain is covered by a bitter and slightly digestible substance called saponin, which must be eliminated.
step 5
Bring the broth to the boil, add pumpkin and quinoa. The soup will be cooked 15 minutes.
step 6
Halfway through cooking add the beet confetti. If you want to cut this vegetable into larger pieces, add it at the beginning of cooking.
step 7
After 15 minutes turn off the heat, wait a couple of minutes to stop the boiling: in the meantime put a teaspoon of miso rice in a small bowl. Stem with a half ladle of hot (but not boiling) broth and then pour everything into the soup.
step 8
Since the miso is already salty, I do not add salt. You taste and eventually correct the sapidity. Miso is a fermented food, useful for treating intestinal dysbiosis. It should not be overheated to avoid inactivating the beneficial lactobacilli for our intestines.
step 9
Season with a drizzle of extra-virgin olive oil and serve the steaming soup. Enjoy your meal!
