Cafe Zupas serves soup perfect for cold weather

quinoa

🥗Healthier: farro

💰Cheaper: brown rice

Farro is nutrient-rich while brown rice is more economical.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Homemade stock enhances flavor without added cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is budget-friendly while still effective for sautéing.

diced tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: canned tomatoes

Canned tomatoes are often less expensive and still provide great flavor.

Rinse quinoa under cold water until water runs clear.

Heat olive oil in a large pot over medium heat until shimmering.

Add diced onion, carrots, and celery; sauté until softened, about 5-7 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add diced bell pepper and zucchini; cook for another 3-4 minutes.

Pour in vegetable broth and bring to a boil.

Add quinoa, diced tomatoes, thyme, bay leaf, salt, and black pepper.

Reduce heat to low and simmer for 15-20 minutes, until quinoa is cooked and soup thickens.

Stir in spinach and cook until wilted, about 2 minutes.

Remove bay leaf before serving.

Taste and adjust seasoning if necessary.

Serve warm with crusty bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary