Vegetable soup with quinoa and broccoli sprouts


For 4 people

  • 70 g of broccoli sprouts
  • One and a half onion
  • Half a red pepper
  • A branch of celery
  • Tres zanahorias
  • A dozen mushrooms
  • A garlic clove
  • 100 g of quinoa
  • Salt, black pepper, paprika and ginger
  • Two tablespoons of soy sauce


-Fry the onion, celery, carrot, garlic and red pepper, all cut in very small pieces, in a stockpot.

-Towards the end of the preparation, we add the thinly sliced mushrooms.

-Once the Sofrito is finished, season it with a bit of fresh ginger, black pepper and paprika (optionally spicy).

-Finally, add the sprouts and quinoa, previously washed, as well as soy sauce and water or a light vegetable broth.

-After five minutes we will have a magnificent soup, which we can enrich with an egg (beaten or not), incorporated at the end of cooking. -Podemos enriquecer el plato con un huevo (batido o no), incorporado al final de la cocción.

This recipe combines well with:

Germinated sprouts of broccoli