Introduction
Looking for a nutritious, warming soup that’s both satisfying and quick to prepare? This Quinoa and Spinach Soup has become my go-to recipe for busy weeknights when I want something healthy without compromising on flavor. The combination of protein-rich quinoa and iron-packed spinach creates a nourishing meal that’s perfect for any season. What I love most about this soup is how it manages to be both light and filling at the same time, making it ideal for lunch or dinner.
Ingredients
- 1 cup quinoa, rinsed and drained
- 6 cups vegetable broth (or chicken broth for non-vegetarians)
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, chopped
- 6 cups fresh spinach, roughly chopped
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 1 lemon, juiced (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and sauté until translucent, about 3-4 minutes.
- Add garlic, carrots, and celery. Cook for another 5 minutes, stirring occasionally.
- Pour in the vegetable broth and add the quinoa, thyme, and bay leaf. Bring to a boil.
- Reduce heat to low, cover, and simmer for 15-20 minutes until quinoa is tender.
- Add the spinach and cook for an additional 2-3 minutes until wilted.
- Season with salt and pepper to taste. Add a squeeze of lemon juice if desired.
- Remove bay leaf before serving.
Cook Time and Serving Size
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Total Time: 35-40 minutes
Servings: 6 bowls
Recipe Notes
– Make sure to rinse your quinoa thoroughly before cooking to remove any bitter taste.
– For a thicker soup, use 5 cups of broth instead of 6.
– This soup keeps well in the refrigerator for up to 4 days, making it perfect for meal prep.
– The soup will thicken as it sits; add more broth when reheating if needed.
– For extra protein, feel free to add white beans or shredded chicken.
– Fresh herbs like parsley or basil make excellent garnishes and add extra flavor.
– To make this soup more filling, serve it with crusty whole-grain bread.
The beauty of this Quinoa and Spinach Soup lies in its versatility – it’s naturally vegan, gluten-free, and can be customized to suit your taste preferences. The quinoa provides a complete protein source, while the vegetables add essential nutrients, making this soup a well-rounded meal that’s as nutritious as it is delicious.
Quinoa and Spinach Soup
Ingredients
- 1 cup quinoa rinsed and drained
- 6 cups vegetable broth or chicken broth for non-vegetarians
- 2 tablespoons olive oil
- 1 medium onion finely diced
- 3 cloves garlic minced
- 2 carrots diced
- 2 celery stalks chopped
- 6 cups fresh spinach roughly chopped
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 1 lemon juiced (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and sauté until translucent, about 3-4 minutes.
- Add garlic, carrots, and celery. Cook for another 5 minutes, stirring occasionally.
- Pour in the vegetable broth and add the quinoa, thyme, and bay leaf. Bring to a boil.
- Reduce heat to low, cover, and simmer for 15-20 minutes until quinoa is tender.
- Add the spinach and cook for an additional 2-3 minutes until wilted.
- Season with salt and pepper to taste. Add a squeeze of lemon juice if desired.
- Remove bay leaf before serving.
