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  • Prep-time: / Ready In:
  • Makes 8½ cups

Red quinoa adds heartiness to this tart and savory soup, which can be on the table in just 30 minutes. Spring and summer are prime time for fresh rhubarb, but you can also use frozen rhubarb. The frozen pieces may be thick, so thaw them first and thinly slice any large pieces.

rhubarb red quinoa soup

Ingredients

  • 6 cups low-sodium vegetable broth
  • ½ cup dry red quinoa, rinsed and drained
  • 1 cup thinly sliced carrots
  • ½ cup thinly sliced celery
  • ½ cup chopped onion
  • 2 cups thinly sliced fresh or frozen rhubarb
  • 2 teaspoons packed pure cane brown sugar
  • 1½ teaspoons grated fresh ginger
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon ground turmeric
  • ¼ teaspoon black pepper
  • 4 cups fresh baby spinach
  • 3 tablespoons chopped roasted pistachios
  • 2 tablespoons chopped fresh chives

Instructions

  1. In a large saucepan bring broth to boiling; stir in quinoa, carrots, celery, and onion. Return to boiling; reduce heat. Cover; simmer 15 minutes. Stir in the next six ingredients (through pepper). Cover; simmer 5 minutes more or until rhubarb is tender.
  2. Just before serving, stir spinach into soup. Top with pistachios and chives.

Comments (6)

(4.25 from 4 votes)
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Laurie2 months ago
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It really sounded interesting, but I made this and could not eat it. To my palate, the flavors did not go well together. Maybe onion and rhubarb don’t mix? Not sure. I know this recipe has good ratings, but I wanted to make sure that, if you think this combination is only “interesting”, and you have all the ingredience on hand, maybe that’s not a good enough reason to try it.

Susan2 months ago
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5-6 mins from raw in the instant pot

Left out the sugar

Restaurant-quality soup

Great recipe thank you.

Lu H2 months ago
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Did you do natural release or quick release or a combo?

Joanna5 months ago
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Sounds delicious

Karen H5 months ago
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Did someone say fresh and filling? This is one lively bowl of goodness!

Nathalie Duchesneau5 months ago
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Very good

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