Adapted from Rachel Khoo’s YouTube Channel

About 6-8 servings (in small bowls)

 

Ingredients:

 

Instructions:

1. Add garlic, onion and chorizo in a large cooking pot. (No need to add oil as the fat from chorizo will serve as that). Cook for about 5 minutes on Medium-High heat. Give it a stir for a few times.

2. Add the carrots and give everything another stir.

3. Add the quinoa (or lentils, pasta, etc.)

4. At this point, you can add a pint or a can of cherry tomatoes. But I chose to do this at the end because I like s nice bite to my tomatoes.

5. Pour in the chicken stock, and cook the quinoa (or lentils, pasta, etc.) in the same amount of time it would take. At the 12-minute mark, add the frozen peas (and cherry tomatoes if you decide to add them at the end) and check the seasoning of the soup.

6. Taste to season and add desired amount of salt and pepper.

This soup was so tasty, and I liked the kick from the Harissa. I also liked the colors from the veggies and nice color of the broth from the Harissa.

I’ve been eating this soup for lunch this past week at work. My co-workers raved about how good the soup looked and smelled. For a soup, it was quite filling for me, and quinoa gave me a burst energy that I usually need to get through the remainder of the day.

You can find this recipe and many others from Rachel Khoo on her YouTube channel at https://www.youtube.com/user/rachelkhooks. Happy Cooking!

 

All images and content © 2016 Carol Vu, unless otherwise indicated.