Ingredients
- ●2 tablespoons extra virgin olive oil
- ●1 medium onion, chopped
- ●3 cloves garlic, chopped
- ●4 cups water
- ●4 MAGGI Vegetable Flavor Bouillon Cubes
- ●4 cups baby kale
- ●3 cups frozen peas
- ●1 cup chopped fingerling potatoes
- ●1 teaspoon kosher salt
- ●½ cup cooked quinoa
Bouillon
Make It
Step 1
Heat oil in large saucepan over medium heat. Add onion; cook for 1 minute. Add garlic; cook for 1 minute. Add water, bouillon, kale, peas, potatoes and salt. Increase heat to high. Once boiling, reduce heat to low. Cover; cook for 10 to 12 minutes or until potatoes are tender. Remove from heat.
Step 2
Use an immersion blender to puree the soup. Stir in quinoa. Season with ground black pepper.
Cook’s Tip:
If you don’t have an immersion blender, allow soup to cool and blend in a blender in batches. Reheat to serving temperature.
