Friends, today I’d like to share a tasty, easy, and hearty soup that’s been a a hit in my house. It’s easily made with whatever veggies you have a round the house and the quinoa makes it a great source of protein. Also, sweet potatoes are magical. Let’s just acknowledge that now.
What you need:
1 large onion, chopped
1-2 large carrots, chopped
1 large or 2 small sweet potatoes, chopped
4 cloves of garlic, chopped
1 inch piece of beautiful, gorgeous fresh ginger chopped
3 Tbsp Olive oil
1.5 cups quinoa
3 cups spinach, kale, chard, or whatever green you have on hand, cut into bite-sized pieces
1 large zucchini, chopped
1 can diced tomatoes (I used a 15 oz can)
8 cups of water or low-sodium veggie broth
1 Tbsp cumin
1 tsp thyme
A dash of paprika to taste is also luscious in here
Put the olive oil, onion, garlic, ginger, carrot and sweet potato in a large soup pot on medium heat and sautee until soft and slightly brown. Once browned, add cumin and tomatoes. Stir for 1-2 minutes, then add water and bring to a boil.
Once the water is boiling, add the quinoa, cover and let cook for about 30 minutes until the quinoa is ready. Reduce heat and add the zucchini and let the pot simmer for a few minutes. Add greens and your salt and pepper just prior to serving.
This soup keeps very well in the fridge, but just remember that the quinoa will soak up some of the water during storage. I just add a little water right before reheating to keep it good and brothy. Eat up and enjoy! 🙂