PCOS Vegan Peruvian Recipes: Lunch - Vegan Peruvian Soup
Nutrition per Serving
300
Calories
15g
Protein
40g
Carbs
10g
Fat
Grocery list: Quinoa, red bell pepper, yellow bell pepper, onion, garlic, tomatoes, vegetable broth, cilantro, olive oil, salt, pepper. This recipe has a low GI due to the quinoa and vegetables.
Ingredients
1 cup of quinoa (170g), 1 diced red bell pepper (150g), 1 diced yellow bell pepper (150g), 1 diced onion (210g), 2 cloves of garlic (6g), 1 cup of diced tomatoes (180g), 4 cups of vegetable broth (960g), 1 cup of chopped cilantro (16g), 1 tablespoon of olive oil (14g), Salt and pepper to taste
Instructions
1. Heat the olive oil in a large pot over medium heat. 2. Add the onion, bell peppers, and garlic, and sauté until the onion is translucent. 3. Add the quinoa, tomatoes, and vegetable broth. 4. Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes. 5. Add the cilantro, salt, and pepper, and simmer for another 5 minutes. 6. Serve hot.
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