Sweet and Sour Soup with Quinoa, Corn and Kale

Sweet and Sour Soup Quinoa Corn and Kale

Leafy greens like kale are some of the most nutrient-dense foods you can eat. Luckily, there are many ways to enjoy this nutritious vegetable such as adding to smoothies, salads and even this sweet and sour soup!

Because kale is in season right now in Southern California, I’ve been getting lots of it in my CSA boxes. To me, kale just makes everything better by adding a hearty texture. So I decided to add some to a recipe that I’ve been wanting to try. In addition to kale, I modified the recipe by throwing in some quinoa to add extra protein and fiber (as if the kale didn’t add enough already!). I also reduced the amount of lime juice because I didn’t want my sweet and sour soup to be TOO sour.

Corn is also in season during this time, so that makes October the perfect time to enjoy a soup like this with fresh, local vegetables. I love using fresh herbs, but dried basil will work just fine if that’s all you have in the cabinet. Doubling this recipe and freezing some for later is a great way to use up vegetables before they go bad.

Sweet and Sour Soup Quinoa Corn and Kale

Sweet and Sour Soup with Quinoa, Corn and Kale
Serves 4
Hearty soup with a twist of sweet and sour flavors.
Write a review
Print
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 1 Tbsp coconut oil
  2. 2 cups corn (frozen or fresh)
  3. 2 cups veggie broth
  4. 2 cups quinoa, cooked
  5. 4 cups fresh kale, de-stemmed and chopped
  6. 1 can coconut milk
  7. 1/2 yellow onion, chopped
  8. 3 cloves garlic, chopped
  9. 1 inch fresh ginger, peeled & finely grated
  10. 1 tsp powdered turmeric
  11. 2 Tbsp basil, chopped (Thai basil if available)
  12. 1 Tbsp fresh lime juice
  13. 1 tsp salt
  14. 1 tsp sugar
  15. 1 punch cayenne or black pepper, as desired
Instructions
  1. Heat oil in a pot and add garlic, ginger, onion, and turmeric. Saute for 2-3 minutes, until aromatic and browning slightly.
  2. Add corn kernels, corn cobs, kale, veggie broth, coconut milk, sugar, salt, and pepper to pot.
  3. Cook over medium low heat for 30 minutes, simmering gently.
  4. While the soup is cooking, prepare the quinoa according to the package directions and set aside.
  5. After the soup has simmered for about 30 minutes, add the chopped basil and lime juice. Stir well.
  6. Add salt and pepper to taste, if needed.
  7. Add the cooked quinoa right before serving.
Adapted from Plant Based on a Budget
Vegan Yoga Life https://veganyogalife.com/

Like what you've read?

Receive inspiration, tips and more direct to your inbox

PLUS a FREE Vegan Meal Planning Essentials Checklist

This is a vegan site. No spam ever! Powered by ConvertKit