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