Ratatouille Soup with Quinoa: Low Calorie Soup Recipe

This Ratatouille Soup recipe with quinoa is a dieter’s dream. The recipe is quick to make, low caloriegluten free and vegan, but packs also a lot of flavor and nutrients. While summer is ideal for making this fresh low calorie soup (under 100 calories per serving). The vegetables used in preparing this quinoa soup recipe are available year round in good quality and reasonably priced.

Soup Recipe

  • 1 tbs olive or grapeseed oil
  • 1 1/2 cups diced eggplant most of the skin removed, but leave a little for color
  • 1 1/2 cups zucchini squash quartered and sliced
  • 2 cloves of garlic minced
  • 1 1/2 cups sweet onion chopped
  • 1/2 cup quinoa
  • 3 bay leaves
  • 1 1/2 tsp dry thyme leaves
  • 6 cups of vegetable stock substitute chicken stock if you prefer
  • 3 cups of crushed tomato
  • 1/4 cup hot chopped peppers jarred

  1. Toss the eggplant, zucchini, onion and garlic in oil. Then place in a preheated (med-high) dutch oven or soup pot.
  2. Saute for about 2 minutes, then add quinoa and herbs. Saute until quinoa is golden brown and veggies have started to caramelize (about 8 more minutes).
  3. Add the stock, then tomatoes and peppers, stir.
  4. Once it comes to a rapid boil, reduce heat to simmer and cover. Simmer 20 minutes.

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