Ingredients
Soups are comforting and when made with the addition of ingredients like eggs and quinoa – are a filling meal. This delicious soup is made with eggs for added protein and is full of flavour with a zesty zip of lemon and a hint of smoked paprika for a refreshingly bright soup.
- 6 cups (1.5 L) vegetable broth
- 1/3 cup (75 mL) quinoa
- 2 cups (500 mL) chopped kale (fresh or frozen)
- 1/2 cup (125 mL) diced red bell pepper
- 4 large eggs
- 1/2 tsp (2 mL) lemon zest
- 3 tbsp (45 mL) fresh lemon juice
- 2 tsp (10 mL) smoked paprika
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1mL) pepper
Preparation
In a soup pot bring vegetable broth and smoked paprika to a gentle simmer. Stir in quinoa and simmer for 10 minutes.
Stir in kale and red pepper; simmer for 2 minutes.
Meanwhile, in a bowl whisk together eggs, lemon zest and juice, salt and pepper. Slowly ladle about 1 cup (250 mL) of the broth into the egg mixture while whisking to temper the eggs.
Remove soup from heat and slowly drizzle egg mixture into soup pot while stirring. Serve immediately.
Note: This recipe is gluten-free
Nutritional Information
-
180
-
7g
-
2g
-
195mg
-
1230mg
-
3g
-
450mg
-
19g
-
3g
-
13%DV
-
46%DV
-
79%DV
-
0.8 µg
-
302 µg
-
100mg
-
11g
-
50mg
Osteoporosis Canada’s position on nutrition for healthy bones focuses on calcium, vitamin D, protein, magnesium and vitamin K while stressing a well-balanced diet which includes fiber and whole grains, vitamins and minerals and protein.
