Creamy Quinoa Onion Soup with Sweet Onions and Leeks
A luxurious twist on classic onion soup featuring nutty sprouted quinoa blended into a silky base with caramelized sweet onions and leeks. The quinoa adds protein and a subtle earthy flavor while creating an incredibly smooth, creamy texture without heavy cream. Perfect for a cozy dinner or elegant first course, this soup combines the comfort of traditional onion soup with modern wholesome ingredients. The gentle sautéing process develops deep, sweet flavors from the onions and leeks, while white wine adds brightness to balance the rich chicken and beef broths.
Ingredients
- 1 cup sprouted quinoa
- 2 cups water
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 medium sweet onions
- 2 medium leeks, white and pale green part only
- 1 large clove garlic
- 1 teaspoon granulated sugar
- ½ teaspoon aleppo pepper(optional)
- ½ cup dry white wine
- 4 cups chicken broth
- 2 cups beef broth
- salt and pepper, for seasoning
- green onion, thinly sliced for garnish
- bacon, crumbled for garnish
Instructions
- 1
Cook the quinoa per package instructions by rinsing the grain and combining with water
- 2
Bring quinoa and water to a boil then gently simmer covered for 12 to 15 minutes until liquid is absorbed
- 3
Set quinoa aside
- 4
Slice the onions and leeks thinly and mince the garlic clove
- 5
In a soup pot melt the butter and oil
- 6
Add the onions, leek, garlic, sugar and aleppo pepper if using
- 7
Gently saute until everything softens but doesn't brown for about 20 minutes
- 8
Add the wine, chicken broth and beef broth and bring the soup to a boil
- 9
Add the cooked quinoa and simmer the soup for about ten minutes
- 10
Cool the soup a bit then puree in batches until very creamy
- 11
Return the soup to a clean pot and re warm
- 12
Taste for seasoning
- 13
Ladle soup into bowls and garnish with green onion and crumbled bacon
Tips
Take time to properly caramelize the onions and leeks without browning for the sweetest flavor - this step is crucial for depth
Puree the soup in small batches and blend thoroughly for the smoothest, creamiest texture
Thin the soup with additional chicken broth after pureeing if you prefer a lighter consistency
Good to Know
Refrigerate covered for up to 4 days or freeze for up to 3 months
Can be made 2 days ahead and reheated gently, thinning with broth if needed
Serve hot in warmed bowls with crusty bread or crackers
Common Mistakes
Don't rush the onion sauteing to avoid bitter flavors from browning
Cool soup before pureeing to avoid dangerous splattering
Puree in small batches to ensure even, smooth texture
Substitutions
Dairy-Free Swaps
Vegan Options
FAQ
Can I use regular quinoa instead of sprouted?
Yes, regular quinoa works perfectly. Just rinse it thoroughly before cooking to remove any bitter coating.
What if I don't have both chicken and beef broth?
You can use all chicken broth or all beef broth. The combination adds depth but either alone will be delicious.
How long will this soup keep in the refrigerator?
Store covered in the refrigerator for up to 4 days. Reheat gently and thin with broth if it thickens too much.