Looking for a hearty yet healthy dish that warms both your body and soul? Dive into the delightful world of Quinoa Chickpea Spinach Soup! This vibrant, nutrient-packed soup is not just a meal; it’s a comforting embrace in a bowl. With its rich flavors and wholesome ingredients, you’ll find yourself craving this easy-to-make recipe again and again. Perfect for a cozy dinner or a nutritious lunch, this soup is a culinary adventure that promises to tantalize your taste buds. Ready to whip up a batch? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Global
Serves: 4 servings
Ingredients
- Quinoa
- Chickpeas
- Vegetable broth
- Onion
- Garlic
- Spinach
- Carrots
- Olive oil
- Salt
- Pepper
Instructions
- Begin by gathering all the ingredients: quinoa, chickpeas, vegetable broth, onion, garlic, spinach, carrots, olive oil, salt, and pepper.
- Rinse 1 cup of quinoa under cold water in a fine-mesh sieve until the water runs clear. This helps to remove any bitterness from the quinoa.
- Peel and finely chop 1 medium onion and 2 cloves of garlic. Set aside.
- Wash and chop 2 medium carrots into small pieces. You can also slice them into thin rounds if preferred.
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Once hot, add the chopped onion and sauté for about 5 minutes, or until translucent.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, until fragrant.
- Stir in the chopped carrots and continue to cook for another 3-4 minutes, allowing them to soften slightly.
- Add the rinsed quinoa to the pot, stirring to combine with the vegetables.
- Pour in 4 cups of vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot.
- Let the soup simmer for about 15 minutes, or until the quinoa is cooked and the carrots are tender.
- While the soup is simmering, wash and roughly chop 4 cups of fresh spinach.
- After the quinoa and carrots are cooked, stir in the chopped spinach and cook for an additional 2-3 minutes until the spinach is wilted.
- Season the soup with salt and pepper to taste. Start with about 1 teaspoon of salt and ½ teaspoon of pepper, adjusting as needed.
- Once seasoned, remove the pot from heat and let the soup cool slightly before serving.
- Serve the quinoa chickpea spinach soup warm, garnishing with a drizzle of olive oil or a sprinkle of fresh herbs if desired.
Tips
- Rinse Your Quinoa: Don’t skip rinsing the quinoa! It removes the natural coating called saponin, which can give a bitter taste. A quick rinse under cold water will do the trick.
- Sauté for Flavor: Take your time when sautéing the onion and garlic. This step builds a flavorful base for your soup. Aim for that golden-brown color to enhance the taste.
- Customize Your Veggies: Feel free to add other vegetables you have on hand, like bell peppers or zucchini. This soup is versatile and can be tailored to your preferences.
- Adjust Seasoning: Taste as you go! Start with the recommended salt and pepper, but don’t hesitate to add more according to your personal taste.
- Leftovers Delight: This soup stores well in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of vegetable broth if it thickens too much.
- Garnish for Presentation: Elevate your soup by garnishing with a drizzle of olive oil, a sprinkle of fresh herbs, or even a squeeze of lemon juice for an extra zing!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
