French Vegetable Soup with Quinoa
- 1 medium onion, diced
- 4 carrots, peeled and chopped
- 3 celery, chopped
- 1 small fennel bulb, chopped
- 1 cup potato, peeled and chopped
- 3 cloves garlic, minced
- 1/2 pound mushrooms, chopped
- 1 bunch of asparagus, chopped
- 1/4 cup butter
- 1/4 cup flour
- 8 cups vegetable stock, preferably homemade
- 1/2 cup white wine
- 1 tsp. thyme
- 1/2 tsp. tarragon
- salt
- pepper
- 1 cup quinoa
While quinoa is cooking, melt butter in a soup pot. Add onion, carrot, celery, fennel, and potato. Cook until they begin to soften. Add garlic, mushrooms, thyme, tarragon, salt, and pepper and cook for another 2 minutes. Stir in flour and cook for thirty seconds. Add wine to deglaze pan and then pour in vegetable stock. Bring to a simmer and cook for 15 minutes stirring occasionally. Add in asparagus and cook for about 5 more minutes or until asparagus is tender.
To serve, place a few spoonfuls of quinoa in the center of the bowl and pour soup over. Serve with a garnish of chopped fresh cilantro.
- Sophie
- Sophie
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