Name: Rhubarb and Red Quinoa Soup
Prep time: 15 min
Total time: 30 min
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

Prep-time: 15 minutes / Ready In: 30 minutes
Makes 8½ cups
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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.

By Shelli McConnell, Apr 14, 2021

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

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.
Just before serving, stir spinach into soup. Top with pistachios and chives.

tags:

30 minutes or less

(7)

8 Comments

Comments (8)

(4.57 from 7 votes)

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Judy1 year ago

This was easy to make and my husband, who cooks for a living, said it’s excellent! The mix of tastes was complex and yummy!

EJ1 year ago

I have made this many times for vegans and omnivores–universally it’s a favorite (I leave out the sugar). Quick and easy to make. The recipe sounds strange but the flavors meld beautifully–even better day 2.

Laurie2 years ago

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 years ago

5-6 mins from raw in the instant pot

Left out the sugar

Restaurant-quality soup

Great recipe thank you.

Lu H2 years ago

Did you do natural release or quick release or a combo?

Joanna2 years ago

Sounds delicious

Karen H2 years ago

Did someone say fresh and filling? This is one lively bowl of goodness!

Nathalie Duchesneau2 years ago

Very good

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about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.

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