Red Quinoa Cranberry Arugula Soup

OMG! I can’t believe that cranberry soup is possible! Yeah! It’s practically in front of you in the pictures. It’s the reality. I actually cooked cranberry soup from scratch and I am so proud of my creation. 🙂

Ok Ok I know I am sounding little obsessed but I can’t get over the taste yet! 🙂 A mild Chinese aroma without any sauces and a ting of tangy flavor of the fresh cranberries with the nutrition of Arugula and lightly flavored with fresh lemon grass herb and red quinoa making this soup a whole some meal. Delicious! I can’t explain enough how I am amazed with the outstanding taste of this savory Red Quinoa Cranberry Arugula Soup. 🙂

I know every one of you must be having this question in mind that how I came up with cranberry soup in the first place and why I chose to be so experimental? Well my answer would be that my blog is defined as unique healthy recipes. 🙂 I wanted to create a unique whole some soup that could make a meal just like one pot dish to make week nights dinner easy for all my friends and of course myself. When I boiled the vegetable stock with fresh cranberries and fresh arugula I loved the color of the soup and when I blended the combo it was bright orangish red in color and that kept my interest in moving forward with the recipe which I had in my mind. By the end of the recipe when I poured the soup into two bowls – one for my husband and one for myself, to be honest I was scared in the beginning but when I saw my husband finishing the whole bowl of soup and smiling at me I decided to try the soup. I also finished the whole bowl and then looked at my husband giving him a knowing smile. This Red Quinoa Cranberry Arugula Soup flavored with lemon grass tasted heavenly and satisfied our tummies and kept us on our healthy eating track successfully. 🙂

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Red Quinoa Cranberry Arugula Soup

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Serves 4

Per Serving 131 calories

Fat 6 g

Carbs 19 g

Protein 3 g

4

Ingredients

• 1 cup fresh cranberries
• 2 cups baby arugula (chopped)
• 4 cups vegetable broth
• 1 tbsp. olive oil
• ½ cup green onions (whites only)
• 1 tbsp. lemon grass (chopped)
• 1 cup red quinoa (cooked)
• ½ tsp salt
• 1/8 tsp chilli powder
• 1 tbsp. white sugar
• ¼ cups unsweetened coconut milk
• 1 tbsp. greens onion (greens for garnishing)

Instructions

1. Combine cranberries, arugula and vegetable broth in a sauce pan and bring them to boil.
2. Remove the sauce pan from the flame and let stock cool for a while.
3. In the meantime, heat oil in a nonstick pan over medium flame.
4. Add whites of green onion, lemon grass and cook for couple of minutes.
5. The moment you get the aroma of lemon grass add quinoa and sauté well.
6. When the stock cools down blend it smooth. Then strain it.
7. Pour the stock into the pan of quinoa and mix well.
8. Boil for 2 -3 minutes and add salt, chilli powder and sugar.
9. Mix again and after couple of more boils add coconut milk and mix.
10. Turn off the flame, garnish with some greens of the green onions and serve immediately.

Notes

I personally prefer this soup at room temperature.