Indulge in a symphony of flavors with our delightful Garlic Soup with Quinoa and Snap Peas. This wholesome soup is a culinary masterpiece that combines the savory richness of garlic with the delicate crunch of quinoa and the sweet freshness of snap peas. Embark on a culinary journey as we guide you through three enticing variations of this heartwarming soup. Discover the classic version that showcases the harmonious blend of garlic, quinoa, and snap peas. Explore the creamy delight of our Blended Garlic Soup, where the flavors unite in a velvety embrace. And for those seeking a vegan alternative, our Vegan Garlic Soup offers a symphony of plant-based goodness without compromising on taste. Each recipe unfolds a unique flavor story, ensuring a satisfying experience for every palate. So, prepare to tantalize your taste buds and nourish your body with this delectable Garlic Soup extravaganza.
Check out the recipes below so you can choose the best recipe for yourself!
QUINOA WITH SNAP PEAS AND PEPITA-MINT PESTO
Hulled pumpkin seeds (also known as pepitas) give a little more crunch and toastiness to the pesto in this recipe.
Provided by Claire Thomas : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Rinse and cook the quinoa according to the package directions. Drain and set aside.
- Make the pesto: Combine the mint, parsley, garlic, Parmesan, lemon zest and 1/4 cup of the pepitas in a food processor. Pulse, drizzling in the 1/4 cup olive oil, until a loose paste forms. Add salt and pepper to taste.
- Place the cooked quinoa in a large bowl and toss with the pesto until coated. Add the snap peas and remaining 1/4 cup pepitas. Toss until well combined. Finish with a drizzle of olive oil and add salt and pepper to taste.
HEARTY GARLIC AND SNAP PEA SOUP
I love garlic soup with onions and potatoes! That being said; I don't like the flavor of the fennel fronds or the fennel bulb. However, am printing this the way I found it, with a few tweaks here & there.The sugar snap peas were nice and fresh and gave the dish a wonderful flavor! BHG online.It's just that I am with the Cubans, they don't like licorice either!
Provided by Manami
Categories One Dish Meal
Time 49m
Yield 8 side dish servings, 4-8 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan cook garli and a pinch or two of crushed red peppers in 2 tablespoons hot oil over medium heat for 1 minute; remove garlic.
- Add onion and cook until tender.
- Add potatoes, chicken broth, and water.
- Bring to boiling; reduce heat.
- Cook, covered, 15 to 18 minutes, or until potatoes are tende; cool soup slightly.
- Using a food processor or blender, puree soup in batches until smooth; return to saucepan.
- Add fennel and peas.
- Bring to boiling; reduce heat.
- Simmer, uncovered, for 3 minutes.
- Stir in salt and pepper.
- Top with fennel fronds.
- Spoon on yogurt and drizzle with olive oil.
- Makes 8 side-dish servings or 4 main-dish servings.
Nutrition Facts : Calories 233.7, Fat 8.3, SaturatedFat 1.4, Sodium 388.7, Carbohydrate 35.3, Fiber 5.6, Sugar 2.4, Protein 8
QUINOA WITH PEAS AND ONION
Even picky eaters will love this protein-packed dish. If you have freshly shelled peas on hand, substitute them for the frozen. —Lori Panarella, Phoenixville, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat; fluff with a fork. , Meanwhile, in a large skillet, saute onion in oil until tender. Add peas; cook and stir until heated through. Stir in the cooked quinoa, salt and pepper. Sprinkle with walnuts.
Nutrition Facts : Calories 174 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 244mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges
Tips:
- Prep your ingredients: Before you start cooking, make sure all your ingredients are prepped and measured. This will help you save time and prevent any scrambling in the kitchen.
- Use flavorful broth: The broth is the base of your soup, so make sure it's flavorful. You can use chicken broth, vegetable broth, or even a combination of both. If you're using store-bought broth, you may want to add some additional seasonings to taste.
- Don't overcrowd the pot: When you add the quinoa and snap peas to the soup, make sure not to overcrowd the pot. If you do, the quinoa will not cook evenly and the snap peas will become mushy.
- Season to taste: Once the soup is finished cooking, taste it and adjust the seasonings as needed. You may want to add more salt, pepper, or garlic powder.
- Serve with toppings: When serving the soup, offer a variety of toppings so that your guests can customize their bowls. Some popular toppings include grated Parmesan cheese, crumbled bacon, chopped fresh herbs, and a drizzle of olive oil.
Conclusion:
This garlic soup with quinoa and snap peas is a delicious and healthy meal that's perfect for a cold winter day. It's packed with flavor and nutrients, and it's easy to make. So next time you're looking for a comforting and satisfying soup, give this recipe a try. You won't be disappointed!
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