March 2, 2013

Green Soup With Quinoa

Green Soup With Quinoa
I’m a big fan of one-bowl meals. If I were into politics, I would found a party that would stand for one-bowl meal. Protein, vegetables, and good fats combined altogether to make something healthy and delicious.
I don't think I'll ever get tired of one-bowl meals. Give me a bowl, a spoon, and a good mix of vegetables and protein, and it’s all going to be good.
That’s what this green soup with quinoa is all about.
Simple, quick and satisfying; a reliable go-to recipe at the end of a long day.
Lots of greens (spinach and kale to be precise), some potatoes, spices and lots of quinoa to bind everything together.

Green Soup With Quinoa

 
I know what you’re thinking. Again quinoa? Yes, again. There’s never enough quinoa in my life, and in yours life too.
I used spinach and kale but you can swap those with other greens. Collard green, turnip green, swiss chard, your choice.
It’s a quick one-bowl lunch or dinner that you could eat anytime. Chances are you’re cooking it right now.

Green Soup with Quinoa                                                                                        Print this recipe!
Adapted from Eating Well

Ingredients
Serves 4

1 medium onion, chopped
1 clove garlic, minced
1 tablespoon grated fresh ginger
2 tablespoons olive oil
¼ teaspoon red pepper flakes
⅛ teaspoon paprika
½ teaspoon fine grain sea salt
2 cups peeled and diced potatoes
4 cups / 1 lt vegetable stock
4 cups / 4.2 oz / 120 gr fresh baby spinach
2 cups / 4.2 / 120 gr kale, chopped
juice of one lemon

2 cups cooked quinoa (about 1 cup uncooked quinoa)

Directions

Heat the olive oil in a large saucepan over medium heat. Add onion and saute for about 3 minutes, until translucent. Add garlic, ginger, red pepper flakes, paprika, and salt and saute for 2 minutes or until the spices are nice and fragrant. Add the potatoes and saute for 3 minutes.
Pour in the vegetable stock, bring to a boil and lower to simmer. Cook for 15 minutes, or until potato chunks are cooked. Stir in spinach and kale and cook for further 5 minutes or until the greens are wilted.
In the meantime cook the quinoa.
Remove soup from the heat and with the help of an immersion blender puree soup.
Stir in lemon juice and quinoa. Serve hot with a drizzle of olive oil and sprinkled with some red pepper flakes and/or chopped fresh thyme.

Nutrition facts

One serving of this soup scores 295 calories, 9 grams of fat, 41 grams of carbs and 8 grams of protein.

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6 comments:

  1. That looks so pretty and inviting. I can imagine it tasted fabulous : )

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  2. I love that you used lots of greens to make this soup. It's fantastic!

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  3. Will definitely try this one! Your description of a one-bowl meal with protein, vegetables, and good fat sounds like the soup I've started making a lot of -- fish, tons of assorted sea weed, a tiny bit of sesame seed oil to keep it from boiling over, rice vinegar, and organic spices. When I try your recipe, I might throw in a little bit of sea weed for good measure. ;)

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  4. Made this last night. So good, even the kids love it (although I had to skip on the spices as the little ones can't bear the heat!)
    Thanks for another amazing recipe

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  5. Love your food photography! I’m working for a company called Village Harvest. We're running a Facebook contest for a $7500 international trip. You should totally enter. Here’s the link: http://a.pgtb.me/GtXGz

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  6. I made this tonight using broccoli and spinach and it was sooo good! I love the lemon tang! I also added some fresh grated nutmeg b/c it goes so well with any green veggie. Thank you for the delicious belly filling recipe! What a keeper!

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