LEMON DROP QUINOA SOUP - Soup Recipe | BCLIQUOR
Lemony quinoa soup with eggs and vegetables—serves 8, perfect for a refreshing meal! [159 characters]
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bcliquorstores.com.
Cooking tools:
- Hand mixer
- Colander
- Saucepan
- Stove
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Wooden spoon
- Ladle
Ingredients
- 1 tbsp (15 ml) grape seed oil
- ½ small yellow onion, peeled and finely minced
- 1 large garlic clove, smashed and minced
- ½ cup (125 ml) white quinoa, rinsed and thoroughly drained
- 6 cups (1.5 L) chicken stock, divided
- 4 large eggs
- 3 tbsp (45 ml) cornstarch
- ¼ cup (60 ml) fresh lemon juice
- 1 small leek, trimmed, washed, sliced into thin rounds
- 8 baby carrots, trimmed, scraped, cut into matchsticks
- ½ cup (125 ml) fresh or frozen peas, snap, shelled or snow peas
- 3 whole green onions, thinly sliced
- fresh cilantro, for garnish
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