PCOS Vegetarian Peruvian Recipes: Lunch - Vegetarian Peruvian Soup
Nutrition per Serving
350
Calories
15g
Protein
45g
Carbs
10g
Fat
This recipe includes quinoa, a low GI food, and a variety of vegetables. Grocery list: quinoa, vegetable broth, onion, garlic, carrot, potato, peas, corn, red bell pepper, cumin, salt, and pepper.
Ingredients
1 cup of quinoa (170g), 2 cups of vegetable broth (480ml), 1 medium onion (150g), 2 cloves of garlic, 1 medium carrot (60g), 1 medium potato (150g), 1 cup of peas (160g), 1 cup of corn (165g), 1 red bell pepper (150g), 1 teaspoon of cumin, Salt and pepper to taste
Instructions
1. Rinse the quinoa under cold water. 2. In a large pot, sauté the onion and garlic until golden. 3. Add the carrot, potato, peas, corn, and red bell pepper to the pot and stir for a few minutes. 4. Add the quinoa, vegetable broth, cumin, salt, and pepper. 5. Bring to a boil, then reduce heat and simmer for 20 minutes. 6. Serve hot.
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