Zesty Spinach Soup

Name: Zesty Spinach Soup
Ingredients: 2 tablespoons extra virgin olive oil; 1 purple onion, chopped; 1 large carrot, chopped; 1 cup celery, including leaves; 3 garlic cloves; 1 teaspoon sea salt; 1 pinch fresh ground pepper; 6 cups vegetable stock or 6 cups chicken stock; 2 vegetable bouillon cubes or 2 chicken bouillon cubes; 2 cups chopped tomatoes; 1/2 cup quinoa (rinsed); 2 cups white kidney beans (rinsed and drained); 1 teaspoon curry powder; 1 pinch ground nutmeg; 3 cups spinach leaves (baby)

15 ingredients

5 steps

Ingredients

2 tablespoons extra virgin olive oil
1 purple onion, chopped
1 large carrot, chopped
1 cup celery, including leaves
3 garlic cloves
1 teaspoon sea salt
1 pinch fresh ground pepper
6 cups vegetable stock or 6 cups chicken stock
2 vegetable bouillon cubes or 2 chicken bouillon cubes
2 cups chopped tomatoes
1/2 cup quinoa (rinsed)
2 cups white kidney beans (rinsed and drained)
1 teaspoon curry powder
1 pinch ground nutmeg
3 cups spinach leaves (baby)

Directions

1

Heat oil over medium heat in a large soup pot or dutch oven. Add onion and saute over med-low heat until translucent.
2

Add carrots, celery, garlic and salt. Saute until vegetables are golden about 5 minutes.
3

Add stock. Unwrap cubes and add to liquid. Add tomatoes, quinoa, beans and spices. Bring to a boil and reduce heat to simmer for 15-20 minutes or until quinoa is tender.
4

Add spinach and cover. Cook briefly until leaves are wilted.
5

Season with salt and pepper. Serve with crusty bread.