WINTER QUINOA SOUP....full of protein and vitamins, and incredible flavors!

quinoa

🥗Healthier: farro

💰Cheaper: rice

Farro is a whole grain that adds a nutty flavor, while rice is often less expensive.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Homemade stock is healthier and more flavorful, while water is the most economical option.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: frozen tomatoes

Fresh tomatoes can be healthier, and frozen ones are often cheaper.

spinach

🥗Healthier: kale

💰Cheaper: Swiss chard

Kale is nutrient-dense, while Swiss chard is typically less expensive.

Peel and mince 1 large onion finely.

Peel and mince 3 garlic cloves finely.

Peel and trim 4 large carrots, then cut them in half and dice into small pieces.

Trim stems from Swiss chard, wash, dry, and chop into small sections.

Chop fresh basil into small pieces.

In a soup pan, heat 4 tablespoons of extra virgin olive oil.

Add minced onion and 1 teaspoon of kosher or sea salt to the pan; cook until caramelized and softened.

Add minced garlic and 2 sprigs of fresh thyme to the pan.

Add diced carrots to the pan and stir, cooking for a few minutes.

Squish and add a small can of plum tomatoes to the pan.

Add 6 cups of chicken broth to the pan and stir well.

Add 1/2 cup of quinoa to the pot and stir to combine.

Cover the pot and bring the mixture to a boil, then lower the heat and cook on low for about 15 minutes.

Check the quinoa for doneness; it should have a halo around the dot in the center.

Turn off the heat and add chopped basil to the soup.

Taste the soup and adjust seasoning with salt and pepper as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens