The original East European Green Pea Soup recipe uses wheat dumplings. I created genuine quinoa dumplings instead to add extra nutritional values from the ancient grain and to satisfy the needs of gluten sensitive customers as well.
Fresh pea contains a unique assortment of health-protective phytonutrients. Studies have shown that consumption of green peas can lower risk of stomach cancer. Quinoa is the world’s most popular “superfood” which contains large amounts of flavonoid and is much higher in fibre than most grains, naturally free of gluten, and high in anti-inflammatory phytonutrient. This soup is made with free-range chicken bone stock.