Greek Lemon Quinoa Soup
Greek Lemon Quinoa Soup

Photo Credit

Janet of the Taste Space

This Recipe

  • Serves: 4
  • Start to Finish: 45 minutes

Nutrition Facts

Amount per serving:
Total Calories: 290
  • 343mg Sodium
  • 14g Carbs
  • 8g Fiber
  • 9.5g Fat
  • 1g Saturated Fat
  • 13g Protein
  • 77mg Calcium
  • 4mg Iron


  • 2 tablespoons olive oil
  • 2 small shallots, diced
  • 1 cup diced carrot
  • Salt
  • 2 cloves garlic, minced
  • 5 cups low-sodium vegetable broth
  • 1 cup quinoa, well rinsed
  • 1 1/2 tablespoons white miso
  • 2 tablespoons tahini
  • 1/4 cup fresh lemon juice
  • 1/4 cup nutritional yeast
  • 2 heaping tablespoons dried dill (or 1/4 cup chopped fresh dill)



1. Heat oil in a medium saucepan over medium-high heat. Add shallots, carrot, and 1 dash salt. Saute until shallots are translucent, about 7 to 10 minutes. Add garlic and saute for 1 to 2 minutes until fragrant. Add vegetable broth, quinoa, and another dash salt to taste, and bring to a boil. Reduce heat and simmer until carrots and quinoa are cooked, about 20 minutes.
2. Meanwhile whisk together miso, tahini, and lemon juice until smooth. Once soup is finished, remove from heat, and stir in miso mixture, nutritional yeast, and dill.

Recipe provided by Janet of The Taste Space

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