close
description

Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
Download the app
  • 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 (3)

(5 from 2 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Joanna2 weeks ago
Reply
Do you want to report this comment as inappropriate?

Sounds delicious

Karen H3 weeks ago
Reply
Do you want to report this comment as inappropriate?

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

Nathalie Duchesneau3 weeks ago
Reply
Do you want to report this comment as inappropriate?

Very good

Healthy eatingshouldn't be a hassle

description

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner

Discover finger-lickin’good food with our app

description

Get inspired! Our chefs add delicious new plant-based recipes every week to keep mealtime exciting and satisfying.

Get the recipe app
description
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 Meredith Corporation. 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. Shelli loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen.

rhubarb red quinoa soup see more from this author
description
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap