Pink Bean, Quinoa, and Spinach Soup |
|
 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
A recipe from Nava Atlas' Vegan Express. I've omitted the oil in the original recipe but if you prefer you can use 1 1/2 tbsp. extra-virgin olive oil in step 1 instead of sauteing the veggies in broth or water. Ingredients:
1 medium onion, finely chopped |
8 baby carrots, quartered lengthwise |
2 garlic cloves, minced |
2 salt-free vegetable bouillon cubes |
1 (15 ounce) can diced tomatoes |
2 teaspoons curry powder (good-quality) |
1 pinch cinnamon |
1 pinch ground nutmeg |
1/2 cup quinoa |
1 (15 ounce) can pink beans, drained and rinsed (i used pintos) |
5 -6 ounces baby spinach leaves, well rinsed |
salt & freshly ground black pepper |
Directions:
1. Heat a bit of water or broth in large non-stick soup pot; add the onion and sauté over medium-low heat until translucent; add the carrots and garlic, and continue to sauté until all are golden, about 5 minutes.
2. Rinse quinoa thoroughly in cold water.
3. Add 6 cups water and the bouillon cubes, tomatoes, rinsed quinoa, beans, and spices to the soup pot; bring to a rapid simmer, then cover and simmer gently for 15 to 20 minutes, or until the quinoa is tender.
4. Add the spinach, cover and cook for just a minute or two, until it is wilted, then stir spinach in, adjusting the consistency with a little more water if the soup is too dense; season with salt and pepper and serve.
|
|