With the days getting colder and grey, I find soup is one of the most comforting meals you can have. This soup is very easy to throw together and it is great to freeze in batches. The curry, cinnamon and nutmeg really add warmth and a seasonal flavor to the soup. Make this soup and it will feel like you are getting a nice warm hug from your mom. The best kind of hug that exists in my opinion.
Vegetable Quinoa Soup
Ingredients (8-10 cups)
- 1 large carrot, peeled and chopped
- 1/2 cup quinoa, uncooked
- 1 tbsp extra virgin olive oil
- 1 medium onion, finely chopped
- 1 medium zucchini, chopped
- 3 cloves garlic, minced
- 6 cups vegetable broth (or 1 vegetable bouillon cube and 6 cups of water)
- One 15-ounce can diced tomatoes
- 1.5-2 cups chickpea (about one 15oz can)
- 1 tsp curry powder
- Pinch or two of cinnamon
- Pinch of ground nutmeg
- 2 cups baby spinach leaves (or kale), well rinsed and roughly chopped
1. Add the oil and heat in a large soup pot. Add the chopped sweet onion and sauté over medium-low heat until translucent. Add the chopped carrots, chopped zucchini, and minced garlic, and continue to sauté for about 5-7 minutes.
2. Add broth, tomatoes, quinoa, chickpeas, and spices. Bring to a boil and then simmer for 15 to 20 minutes.
3. Add the roughly chopped spinach, stir well, and cover. Simmer on low for about 15-35 minutes.
Keep Warm!
