The Pioneer Woman Tasty Kitchen
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Market Vegetable and Quinoa Soup

5.00 Mitt(s) 6 Rating(s)6 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

6

Description

A great hearty vegetable soup with loads of quinoa and a celery pesto garnish.

Ingredients

  • FOR THE SOUP:
  • 3 Tablespoons Olive Oil
  • 2 whole Onions, Chopped
  • 2 stalks Celery, Chopped (Leaves As Well)
  • 3 cloves Garlic, Finely Chopped
  • 2 whole Carrots, Peeled And Chopped
  • 1 whole Sweet Potato, Peeled And Chopped
  • 34 ounces, fluid (or 1 Litre) Vegetable Stock
  • ½ cups Quinoa
  • 1 can (14 Oz. Size) Plum Tomatoes
  • 2 whole Bay Leaves
  • 1 pinch Sea Salt And Pepper
  • FOR THE CELERY PESTO:
  • 2 whole Celery Ribs, Chopped
  • ½ cups Celery Leaves, Chopped
  • ¼ cups Parsley, Chopped
  • 2 cloves Garlic, Chopped
  • ⅓ cups Pistachios, Roughly Chopped
  • ¼ cups Extra Virgin Olive Oil
  • ¼ cups Parmesan
  • 1 teaspoon Sea Salt And Pepper

Preparation

1. Heat the oil in a large pan over medium-high heat. Add in the onions, celery, garlic, carrots and sweet potatoes and cook for about 15 minutes, stirring often.
3. Add the vegetable stock, quinoa, tomatoes with juice and bay leaves and increase heat to bring to a boil. Once boiling, reduce heat to a simmer and cover, cooking until the vegetables are tender and the quinoa has expanded, about 30 minutes.
4. Pour half of the soup into a food processor and puree until smooth. Return to the pot and mix to combine. Season with salt and pepper.
5. To make the celery pesto: Using a blender or food processor, combine the celery ribs and leaves, parsley, garlic, pistachios, olive oil and Parmesan. Process until smooth and season with salt and pepper.
6. Ladle soup into bowls and top with a spoonful of celery pesto.

2 Comments

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Avatar of Mike (Verses from my Kitchen)

Mike (Verses from my Kitchen) on 11.17.2011

Annc, the recipe calls for HAlF of the soup to be pureed in the processor. That way some great texture remains. Hope that helps.

Avatar of annc

annc on 11.16.2011

Looks like a great recipe but I was wondering why the picture seems to show this soup as more chunky than you would find in a pureed soup.

6 Reviews

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Avatar of rinabeana

rinabeana on 1.9.2014

Wonderful! I love the thick texture of the soup from pureeing part of it. After pureeing and recombining the soup, I added some ground turkey that I’d browned beforehand. I didn’t try the pesto this time. We enjoyed this soup for dinner and then leftover for lunches. Thanks for sharing!

Avatar of wannab4

wannab4 on 5.12.2013

Delicious! I made this today for a Mother’s Day treat for my family. I followed the recipe exactly and it is wonderful!!! Thank you for sharing.

Avatar of bkraemer

bkraemer on 1.16.2012

I was suprised in a good way, this soup has so much more flavor than I thought it would. I added more salt and pepper and also a couple shakes of ground mustard, Italian herbs and dried jalapenos for a little heat. I made the pesto with cashews. The soup is great without the pesto but I really liked the different flavors that it added. A keeper!

Avatar of momof8

momof8 on 12.3.2011

My husband loved it.

Avatar of MAChancellor

MAChancellor on 11.19.2011

Fabulous! I didn’t make the pesto and didn’t puree any of the soup. This will be a regular in my house.

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