Directions:
- Heat oil over medium-high heat in a large saucepan. When oil is hot, add onion, carrots, celery, red pepper, garlic cloves and cabbage. Stir to coat and saute for about 2-3 minutes, until veggies are softened but not browned.
- Add quinoa and stir until mixed in with the vegetables. Saute for another 2 minutes.
- Add tomatoes and broth and simmer on low-medium heat for about 20-30 minutes or until veggies are cooked to your liking. The longer you cook it, the more the quinoa will naturally thicken the soup.
- When soup is done, stir in fresh basil and add salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 292.46 Kcal (1224 kJ) | ||
| Calories from fat | 77.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.56g | 13% | |
|---|---|---|---|
| Cholesterol | 3.08mg | 1% | |
| Sodium | 1608.96mg | 67% | |
| Potassium | 787.02mg | 17% | |
| Total Carbs | 48.48g | 16% | |
| Sugars | 10.19g | 41% | |
| Dietary Fiber | 6.43g | 26% | |
| Protein | 8.86g | 18% | |
| Vitamin C | 48mg | 80% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 3.7mg | 20% | |
| Calcium | 80.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 67.24 Kcal (282 kJ) | ||
| Calories from fat | 17.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.97g | 13% | |
|---|---|---|---|
| Cholesterol | 0.71mg | 1% | |
| Sodium | 369.94mg | 67% | |
| Potassium | 180.95mg | 17% | |
| Total Carbs | 11.15g | 16% | |
| Sugars | 2.34g | 41% | |
| Dietary Fiber | 1.48g | 26% | |
| Protein | 2.04g | 18% | |
| Vitamin C | 11mg | 80% | |
| Iron | 0.8mg | 20% | |
| Calcium | 18.6mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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