Curried Veggie and Quinoa Soup

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  • Makes: 6 servings
  • Serving Size: 1 1/3 cups main dish or 8 (1-cup) side dish
  • Makes: 8 1/2 cups
  • Start to Finish: 40 mins

Curried Veggie and Quinoa Soup

Directions

  1. In a large saucepan heat 1 1/2 teaspoons of the oil over medium-high heat. Add tempeh; cook about 7 minutes or until golden, stirring occasionally. Remove from saucepan.
  2. In the same saucepan heat the remaining 1 1/2 teaspoons oil over medium heat. Add leek; cook 2 to 4 minutes or until tender, stirring occasionally. Stir in curry powder. Add broth, tomatoes, and the water. Bring to boiling. Stir in kale, quinoa, and carrot. Return to boiling; reduce heat. Simmer, covered, 15 minutes. Stir in tempeh and corn. Simmer, covered, until quinoa is tender and tempeh is heated through.
  3. Remove from heat. Stir in basil. Season to taste with salt.
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Nutrition Facts (Curried Veggie and Quinoa Soup)

  • Per serving:
  • 200 kcal ,
  • 8 g fat
  • (1 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 0 mg chol. ,
  • 784 mg sodium ,
  • 24 g carb. ,
  • 3 g fiber ,
  • 5 g sugar ,
  • 11 g pro.
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