Having adopted more mindful eating this year, I’m always looking for satisfying soups and salad mains that don’t load on lots of calories. This soup, courtesy of Whole Foods Market, not only makes use of more seasonal vegetables (like turnips), but is quite tasty – and low in calorires (110/cup). With a 20-minute cook time, it comes together quickly.
- 1 TBSP expeller pressed canola oil (I use olive oil)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 Roma tomatoes, chopped
- 1 large red bell pepper, chopped
- 1 large turnip, peeled & cut into 1/2 inch pieces
- 1/2 cup quinoa, rinsed and drained (I used red quinoa for variety)
- 4 cups low-sodium beef broth (vegetable broth substituted)
- 1/2 tsp fine sea salt
- 2 TBSP chopped fresh parsley
- In a large sauce pot, heat oil over medium-high heat until hot. Add onion and garlic and cook 6-8 minutes or until golden and soft. Stir in tomatoes, bell pepper, turnip, quinoa, broth, 1 cup water and salt. Bring to a boil over high heat.
- Reduce heat to medium-low, cover and cook 20 minutes or until quinoa is cooked and vegetables are tender. Stir in parsley.