Serves: 6
Total Calories: 38

1 tablespoon extra virgin olive oil
1 tablespoon cumin
6 cloves garlic thickly sliced
1 cup coarsely chopped onion
1 cup quinoa, rinsed and drained
2 1/2 cups coarsely chopped celery
2 1/2 cups coarsely chopped unpeeled yams
2 cups coarsely chopped red bell peppers
8 cups water
1 teaspoon sea salt or to taste
1/2 cup coarsely chopped cilantro

1. Heat the oil in a 6-quart stockpot over medium heat. Add the cumin, garlic, and onions, and sauté, stirring occasionally for 5 minutes, or until the onions begin to soften and the ingredients are fragrant.

2. Add the quinoa, celery, yams, bell pepper, water, and salt. Bring the ingredients to a boil, then reduce the heat to mediumlow. Simmer covered for 20 minutes, or until the quinoa is tender and the yams are soft. Stir in the cilantro. Adjust the seasonings, if desired.

3. Ladle the hot soup into bowls and serve.

TIP . . .
Whole grains, such as rice, barley, and quinoa, are perfect for adding texture, variety, and flavor to soups. They are also low in fat, cholesterol-free, fiber-rich, and loaded with vitamins and minerals. For a richer tasting soup, first sauté the grains a few minutes in a little extra virgin olive oil, butter, or ghee along with some aromatic spices or vegetables, like shallots or celery.

Nutritional Facts:

Serves: 6
Total Calories: 38
Calories from Fat: 20

More Recipes from the Going Wild in the Kitchen Cookbook:
Go Wild with Soups Mix and Match
More Soup Ideas
Creamy Asparagus Soup
Asparagus Soup with Fresh Fennel
Curried Potato Soup
First Things First
Ginger Carrot Soup
Vegetable Soup with Quinoa and Cilantro
Spicy Tomato Quinoa Soup
Basmati Rice Soup with French Herbs
Multiple Mushroom and Barley Soup with Wine
About Bean Soups
"Souper" Time Savers
Curried Lentil Soup with Coconut Milk
Moroccan Lentil Soup with Saffron
Great Garnishes
Tomato Lentil Soup with Red Wine
Curried Split Pea Soup with Chard
Golden Split Pea Soup
Mexican Bean Soup with Tomatillos
Black Bean Soup with Sun Dried Tomatoes
Minestrone with Oyster Mushrooms, Nettles, and Calendula Flowers
Spicy North African Vegetable Soup with Chickpeas
Portabella Mushroom Soup
Garlicky Potato Soup with Fresh Nettles
Creamy Wild Leek and Potato Soup