Recipe by The Essential Oil Chef (@theessentialoilchef)
This Quinoa, Sweet Corn and Tortilla Soup is just like Nachos – only healthy and soupy!
This soup is super fast to make, is gluten free, vegan and delicious
Equipment
- Large saucepan or pot
- Spoon for stirring
Ingredients
- ⅓ cup quinoa uncooked
- 2 cups vegetable broth
- 400g tin chopped tomatoes
- 5 cloves garlic
- 1 cup corn kernals
- 400g tin red or black beans drained
- 1 red capsicum
- 2 handfuls corn chips
- salt and pepper to taste
Essential oils
- 3 drops cumin
- 2 drops cilantro
- 2 drops lime
To garnish
- natural yogurt
- fresh lime wedges
- freshly chopped coriander
Instructions
- Put all the ingredients except the beans, capsicum and tortilla chips into a medium sized pot and cook for 10 minutes
- Add the drained beans and capsicum and cook for a further 5 minutes . Once quinoa is soft , divide soup into bowls
- Serve with tortilla chips and optional yogurt, lime pieces and fresh coriander
- Enjoy!