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April 9, 2011

Seven soups every Saturday: quinoa soup recipes


Honestly, I don't know who we have to thank for quinoa's culinary ascent -- chefs, Whole Foods, gluten-free bloggers, or all of the above -- but I'm firmly in the quinoa camp now. Grown primarily for its edible seed, quinoa is not really a grain; it's a green, from the same family of leafy greens (goosefoot) as spinach and Swiss chard. The quinoa seed, which is the part we eat, has a mild, somewhat nutty taste and texture, more substantial than couscous; when cooked, it acts like rice and tastes like barley, and that makes it perfect for soup.

Seven quinoa soup recipes caught my eye this week:

Quinoa soup with spinach and pumpkin, from A Mad Tea Party

Sweet potato soup with quinoa and coconut milk, from A Veggie Venture

Vegetarian avgolemono soup with quinoa, from The Well-Seasoned Cook

Corn quinoa chipotle soup, from One Hot Stove

Sopa de quinua con carne (quinoa soup with beef), from Laylita's Recipes

Quinoa soup with avocado and corn, from Cheap Healthy Good

Quinoa vegetable soup, from Celiac Teen

Find more delicious quinoa soup recipes on Food Blog Search. Come back every Saturday for seven soup recipes to enjoy any day of the week.


Posted by: Kalynskitchen | April 9, 2011 at 09:38 AM

I haven't made soup with quinoa yet, but I'm sure I will be doing it soon; I'm also a convert!

Posted by: Jeanette | April 9, 2011 at 09:48 AM

I've made a few soups with quinoa, and I love it. It adds a nutritious punch to the soup and is hardly noticeable. These soup recipes all sound awesome!

Posted by: Tammi Kibler | April 9, 2011 at 10:43 AM

I love quinoa. All these quinoa soups look lovely and you have provided something for everyone.

I like what you are doing here, sharing themed links on Saturdays. Yum!

Posted by: CJ McD | April 9, 2011 at 11:58 AM

I'm a big fan of quinoa. For me it was love at first bite. My usual way to make it is to rinse it well, then cook it in an abundance of salted water until tender. Then I drain it in a fine sieve/colander. I can use it for quick salads, toss into a frittata or my favorite way- a big scoop in the bottom of my soup bowl. I've found that cooking the quinoa in the soup makes it more mushy than I care for. So for me, quinoa goes in last. I do the same with rice or pasta too. Unless I know there will be no leftovers. But that's just my preference.

Love the recipes. Lots of great, tasty ideas.

Posted by: pam | April 9, 2011 at 09:47 PM

I've only used quinoa for salads or side dishes...never even considered it for soup!

Posted by: Lydia (The Perfect Pantry) | April 10, 2011 at 05:33 AM

Kalyn, quinoa adds bulk to soup without making it heavy. I love it.

Jeanette, that's a good way to put it. "Hardly noticeable".

Tammi, every Saturday I look around the food blogs to find soups I think you would enjoy. So many good ideas out there.

CJ, my favorite way to cook it is in the rice cooker (thanks to Karina at Gluten-Free Goddess for pointing the way on that cooking method).

Pam, give it a try. It's a whole other experience to have quinoa in soup; it absorbs the flavor of all around it.

Posted by: Susan | April 13, 2011 at 01:42 PM

Thanks for the shout-out, Lydia. My recipe was late to the quinoa party, but now I have the red and black varieties, too. It's a funky and easy ingredient to cook with. Some are as fast to the table as couscous.

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  • I'm Lydia Walshin, a longtime food writer who lives and cooks in a real log house. If I could, I'd eat Chinese noodles, grapes, ice cream and soup every day.
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