SOUP! I make a LOT of soup. I have some go-to recipes, but often I just toss in whatever sounds good. Soup is so forgiving, versatile, and fun to play around with! This particular combination happened a few times and we enjoyed it so much to keep making, so here it is :) I especially love the GIANT nutrient boost (shout out to the powerful greens trio of broccoli, kale, and spinach - yes!) Plant-power at it's finest ;) Plus it has awesome hearty texture from the quinoa and potato that leaves us feeling both satisfied and energized. Green beans and mushrooms are great additions as well - it's soup, so do your thing!
Vegan, gluten-free
Serves about 6-8
Ingredients
1 onion
3 cloves garlic
2 carrots
2 potatoes
1 small head broccoli (3-4 cups)
1 small bunch kale
4 oz. spinach (a couple handfuls)
15 oz. can diced tomatoes
4 cups vegetable broth (+4 cups water)
2/3 cup dry quinoa
2 tsp. dried basil
Salt to taste
Optional: green beans, mushrooms, peas, corn, etc.
Directions
Dice onion, carrots, and potatoes. Mince garlic.
In a large stockpot over med-high heat, saute onion for 6-7 minutes.
Meanwhile, cut broccoli into small florets.
When onion is translucent, add potato, carrot, and basil. Saute 3 minutes, stirring occasionally.
Add garlic, cook for 1 minute.
Add vegetable broth, 4 cups water, and diced tomatoes with juice. Increase heat, and bring to a light boil.
Once boiling, add rinsed quinoa and broccoli. Reduce heat to a light simmer and cover. Cook for about 25 minutes.
Meanwhile, tear kale into bite-sized pieces, stems removed.
In the last 5 minutes of cooking, stir in kale and spinach. Salt/season to taste.
*Note: we prefer soup more "dense" than brothy, so cut back on the quinoa/veggies a little if you like yours thinner!
Vegan, gluten-free
Serves about 6-8
Ingredients
1 onion
3 cloves garlic
2 carrots
2 potatoes
1 small head broccoli (3-4 cups)
1 small bunch kale
4 oz. spinach (a couple handfuls)
15 oz. can diced tomatoes
4 cups vegetable broth (+4 cups water)
2/3 cup dry quinoa
2 tsp. dried basil
Salt to taste
Optional: green beans, mushrooms, peas, corn, etc.
Directions
Dice onion, carrots, and potatoes. Mince garlic.
In a large stockpot over med-high heat, saute onion for 6-7 minutes.
Meanwhile, cut broccoli into small florets.
When onion is translucent, add potato, carrot, and basil. Saute 3 minutes, stirring occasionally.
Add garlic, cook for 1 minute.
Add vegetable broth, 4 cups water, and diced tomatoes with juice. Increase heat, and bring to a light boil.
Once boiling, add rinsed quinoa and broccoli. Reduce heat to a light simmer and cover. Cook for about 25 minutes.
Meanwhile, tear kale into bite-sized pieces, stems removed.
In the last 5 minutes of cooking, stir in kale and spinach. Salt/season to taste.
*Note: we prefer soup more "dense" than brothy, so cut back on the quinoa/veggies a little if you like yours thinner!