Sprouted Quinoa and White Bean Soup { Vegan }

A big bowl of this tangy and hearty Sprouted Quinoa and White Bean soup with a lot of texture is all you need as your comfort food this winter!

Winter = Soups, and lots of it. Bowls and bowls of it. The warmth of just holding the bowl of soup, slurping (yes, go ahead and slurp and enjoy!) every spoonful of it, maybe dunking a piece of rustic bread in it. Ah! that is the language of comfort. At least, comfort for when it is so cold outside.

We have had an exceptionally cold winter here in the Pacific Northwest this year. Seattle was spared the snow storm though, that Portland got. But still, the below freezing temperatures made you ache for the comfort of a fireplace and something nice and hot to keep you all warm and cozy.

{Disclaimer: this post contains affiliate links, which gives me a small commission when you click through it and buy, at no extra cost to you! Always remember that I always and only recommend products that I love!}

I made this soup with sprouted quinoa but you can use regular quinoa as well. Any grain or lentils when sprouted have a higher concentration of nutrients , so I love to use the sprouted version whenever I can. I also love to use beans of some sort in my soup, like in my Slow Cooker Butternut Squash and Chickpea Soup and the Carrot Sweet Potato and Cannellini Bean soup, as they give a whole lot more substance and body to your soup and keeps you full longer.

Sprouted Quinoa and White Bean Soup – The Recipe

Ingredients:

• 2 tbsp avocado oil
• 3 cloves garlic minced
• 1 cippolini onion, chopped
• 2 carrots, chopped
• 1/2 red bell pepper, chopped
• 2 Roma tomatoes, chopped
• 1 tsp paprika
• 1/4 tsp garlic powder
• 1/2 tsp Italian seasoning
• salt, to taste
• freshly cracked black pepper, to taste
• 1/2 cup sprouted quinoa ( I love the TruRoots brand of Organic Sprouted Quinoa)
• 32 oz vegetable broth
• 15 oz can of Northern Beans or any other white beans
• minced parsley, to garnish

Method:

Heat the oil in an enameled cast iron pot. Add the garlic and onions to it. Sauté for a few minutes and add the carrots, bell pepper and tomatoes to the pot. Throw in the spices as well and add the salt and pepper. Sauté well for a few minutes.

Add the sprouted quinoa and sauté for a few more minutes. Add the vegetable broth and the beans and cover and cook till the quinoa is cooked.

Garnish with minced parsley and serve immediately.

Sprouted Quinoa and White Bean Soup { Vegan }

5 from 2 votes

Print Pin Rate

Course: Soups

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4

Author: Manju

Ingredients

• 2 tbsp avocado oil
• 3 cloves garlic minced
• 1 cippolini onion chopped
• 2 carrots chopped
• 1/2 red bell pepper chopped
• 2 Roma tomatoes chopped
• 1 tsp paprika
• 1/4 tsp garlic powder
• 1/2 tsp Italian seasoning
• salt to taste
• freshly cracked black pepper to taste
• 1/2 cup sprouted quinoa I love the TruRoots brand of Organic Sprouted Quinoa
• 32 oz vegetable broth
• 15 oz can of Northern Beans or any other white beans
• minced parsley to garnish

Instructions

• Heat the oil in an enameled cast iron pot. Add the garlic and onions to it. Sauté for a few minutes and add the carrots, bell pepper and tomatoes to the pot. Throw in the spices as well and add the salt and pepper. Sauté well for a few minutes.
• Add the sprouted quinoa and sauté for a few more minutes. Add the vegetable broth and the beans and cover and cook till the quinoa is cooked.
• Garnish with minced parsley and serve immediately.

Tried this recipe?Mention @Cookingcurries or tag #cookingcurries on social media. We would love to take a look and share!