By kelly in TO on December 20, 2007
Photo by FLKeysJen
Photo by FLKeysJen
"I had this amazing tomato red bean quinoa soup at this little cafe down the street from work named, Le Café Vert. I searched high and low for this recipe and unfortunately never found it. However, during my search, I found this."
Serving Size: 1 (370 g)
Servings Per Recipe: 4
"I love this soup!! I was searching for something to use the carrot greens with due to the amount of carrots I pulled from my garden. I too used the no beef beef broth to keep this vegetarian. I ended up adding extra water/broth to make it more of a broth based soup as the quinoa soaked up the liquid. This really has a fantastic taste and I think a little garlic would be good in it too."
"Very good! I added 1tsp of basil and I used No-Chicken bouillon. I will add more water next time, the water simmered down a little too low."
"This is an easy and versatile recipe. I made this a few times with vegan "not beef bouillon" and added about a teaspoon of dried basil and dried dill at the end. very good."
"Even my 4 year old liked this soup, once she took a bite (any cooked greens always make her fear). The whole family enjoyed it, and it gave me something to do with my carrot tops!"
"this soup is not only great because it works so nice with the carrot tops, but also cause it truly reveals their complex and alluring taste! Not to mention that it is a great way to have your quinoa too!"
"Oh, I was so happy to discover this recipe since I've always wondered if people eat carrot tops or only bunnies. Here was my big chance to try them, and they were great - added flavor to the soup similar to parsley. You don't need to add much salt because of the bouillon(oops, I did which is why I mention it)! Both my husband and I give this five stars, and this is unusual since usually he only likes things that are at least 50% fat or sugar! Thanks for a great new favorite. Highly recommended!"