Red Quinoa Cranberry Arugula Soup Recipe

Name: Red Quinoa Cranberry Arugula Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup fresh cranberries; 2 cups baby arugula chopped; 4 cups vegetable broth; 1 tablespoon olive oil; 1/2 cup green onions whites only; 1 tablespoon lemon grass chopped; 1 cup red quinoa cooked; 1/2 teaspoon salt; 1/8 teaspoon chilli powder; 1 tablespoon white sugar; 1/4 cup unsweetened coconut milk; 1 tablespoon onion greens, greens for garnishing

Servings: persons

1 cup fresh cranberries
2 cups baby arugula chopped
4 cups vegetable broth
1 tablespoon olive oil
1/2 cup green onions whites only
1 tablespoon lemon grass chopped
1 cup red quinoa cooked
1/2 teaspoon salt
1/8 teaspoon chilli powder
1 tablespoon white sugar
1/4 cup unsweetened coconut milk
1 tablespoon onion greens, greens for garnishing

1
1. Combine cranberries, arugula and vegetable broth in a sauce pan and bring them to boil.
2
2. Remove the sauce pan from the flame and let stock cool for a while.
3
3. In the meantime, heat oil in a nonstick pan over medium flame.
4
4. Add whites of green onion, lemon grass and cook for couple of minutes.
5
5. The moment you get the aroma of lemon grass add quinoa and saute well.
6
6. When the stock cools down blend it smooth. Then strain it.
7
7. Pour the stock into the pan of quinoa and mix well.
8
8. Boil for 2 -3 minutes and add salt, chilli powder and sugar.
9
9. Mix again and after couple of more boils add coconut milk and mix.
10
10. Turn off the flame, garnish with some greens of the green onions and serve immediately.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup fresh cranberries, 2 cups baby arugula chopped, 4 cups vegetable broth, 1 tablespoon olive oil, and more.

Yes, Red Quinoa Cranberry Arugula Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Quinoa Cranberry Arugula Soup

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