Nancy Macklin, RDN
Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
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Comments (16)
Easy to make with familiar ingredients and VERY tasty! I will definitely make this again.
We added 4 cups of chopped Lacinato Kale to the simmering broth. We also used O’Henry Sweet Potatoes (white). They held up very well. Japanese Red Sweet Potatoes work well too.
What are the calories in this meal
I have a question about the quinoa. The recipe calls for dry quinoa. Does toasting it remove the bitter taste?
You generally want to rinse it first, which helps remove any bitter notes, but as Judy says, I didn’t notice any bitterness after toasting (after rinsing) 🙂
Hi Joyce, I didn’t notice any bitter taste after toasting the quinoa
Absolute wonderful recipe! The soup flavors blend well and the toppings add an interesting dimension. I doubled the beans to get a bit more protein.
Yum! Yum! This is a keeper! I mashed some sweet potatoes and added to the broth to thicken a bit. Perfectly seasoned and when served with cilantro, green onions, and roasted quinoa sprinkled on top, it is delicious!!!
Roasting the veggies using aquafaba (liquid from chickpea can) was easy and really added richness to the soup. Using quinoa for crunch was new for me too. I added it to my bowl and stirred it in; it was good! My spouse cooks for a living and said that this soup is excellent!
What spice would you recommend to replace curry,I really dislike it?
Also, can I replace cilantro with parsley? I don’t like cilantro either.
I’ve used a mix of cumin, garlic powder, onion powder, plus the other spices listed. give the soup a nice smoky flavor.
Sure you can substitute parsley for the cilantro Valerie!
I’m wondering what the nutritional information is for this recipe. I’m primarily interested in fiber and protein
content.
I uploaded this recipe into MyFitnessPal and based on 10 (ten) servings it came out to the following per serving:
327 kcal calories
64 grams carbs
6 grams fat
11 grams protein
534 miligrams sodium
9 grams sugar
I was also wondering the nutritional values. Sounds delicious and making today.
Very flavourful! I made this for my boyfriend who was a bit under the weather, it warmed him up immediately.