Name: Vegetable Soup with Spinach and Quinoa
Ingredients: 8-10 cups water or vegetable stock (low sodium); 1 tbsp olive oil, extra virgin; 1 medium onion. chopped; 3 large garlic cloves, minced; 2 large carrots, diced; 2-3 celery ribs, diced; 1 cup quinoa, uncooked; 3 potatoes, cubed; 2 1/2 tsp salt; 1/2 tsp. dried thyme; 1/2 tsp. italian seasoning; 1/2 tsp. salt; black pepper to taste; 1 tsp basil, dried; 2 cups frozen or canned corn; 10 oz frozen spinach; Ground black pepper to taste

Ingredients

Units Scale

8–10 cups water or vegetable stock (low sodium)
1 tbsp olive oil, extra virgin
1 medium onion. chopped
3 large garlic cloves, minced
2 large carrots, diced
2–3 celery ribs, diced
1 cup quinoa, uncooked
3 potatoes, cubed
2 1/2 tsp salt
1/2 tsp. dried thyme
1/2 tsp. italian seasoning
1/2 tsp. salt
black pepper to taste
1 tsp basil, dried
2 cups frozen or canned corn
10 oz frozen spinach
Ground black pepper to taste

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Instructions

Heat olive oil in a large stockpot. Add onions and garlic and saute until translucent.
Add carrots and celery and saute for a few more minutes.
Add vegetable broth, potatoes, corn, and seasonings and bring to a gentle boil.
Rinse raw quinoa under cold water for 1 minute.
Add quinoa to boiling soup, cover and cook for 15 minutes.
Add spinach and simmer an additional 10 minutes.
Serve.

Author: Sarah Nussbaum

Nutrition

Serving Size: 8