Red quinoa cranberry arugula soup

Glutenfree and vegan post holiday healthy soup

This recipe contains cranberries, baby arugula, vegetable broth, olive oil, onions (green/spring), lemongrass, quinoa (red), salt, chili powder, sugar, milk (coconut, unsweetened), onions (green/spring)

4 servings

Prep time: 10 min

Cook time: 30 min

Ingredients:

• 1 cup fresh cranberries
• 2 cups baby arugula (chopped)
• 4 cups vegetable broth
• 1 tbsp. olive oil
• 1/2 cup green onions (whites only)
• 1 tbsp. lemon grass (chopped)
• 1 cup red quinoa (cooked)
• 1/2 tsp salt
• 1/8 tsp chilli powder
• 1 tbsp. white sugar
• 1/4 cups unsweetened coconut milk
• 1 tbsp. greens onion (greens for garnishing)

Instructions:

• 1. 1. Combine cranberries, arugula and vegetable broth in a sauce pan and bring them to boil.
• 2. 2. Remove the sauce pan from the flame and let stock cool for a while.
• 3. 3. In the meantime, heat oil in a nonstick pan over medium flame.
• 4. 4. Add whites of green onion, lemon grass and cook for couple of minutes.
• 5. 5. The moment you get the aroma of lemon grass add quinoa and sauté well.
• 6. 6. When the stock cools down blend it smooth. Then strain it.
• 7. 7. Pour the stock into the pan of quinoa and mix well.
• 8. 8. Boil for 2 -3 minutes and add salt, chilli powder and sugar.
• 9. 9. Mix again and after couple of more boils add coconut milk and mix.
• 10. 10. Turn off the flame, garnish with some greens of the green onions and serve immediately.