Zesty Spinach Soup

Today I’ve got a great recipe to share with you. I’m easing my way into meal planning and for Monday’s I’m planning a meatless meal. I have made this soup for years and thought it would be perfect for our meatless Monday rotation. It’s taken from one ofย Tosca Reno’s Eat Clean Cookbook. I love her cookbook, everything I’ve made from it is great!

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Has anyone else tried these? They are amazing ๐Ÿ™‚ I’ve seen them at Trader Joe’s and Safeway in the frozen sections. They also have Ginger and Cilantro ones.

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Zesty Spinach Soup

Ingredients:

2 Tbsp evoo (I use coconut oil)

1 purple onion peeled and coarsely chopped

1 thick carrot peeled and coarsely chopped

3 cloves garlic, passed through garlic press

1 tsp sea salt

Pinch of freshly ground pepper

6 Cups low sodium chicken or vegetable stock or water

2 vegetable or chicken bouillon cubes

2 cups chopped tomatoes

1/2 cup well rinsed quinoa

2 cups white kidney beans well rinsed and drained

1 tsp curry powder

pinch ground nutmeg

3 cups baby spinach

Directions:ย 

  1. Heat oil over medium heat in a large soup pot or dutch oven. Add onion and saute over medium-low heat until translucent.
  2. Add carrots, celery, garlic and salt. Saute until vegetables are golden, about 5 minutes.
  3. Add stock or water. Unwrap bouillon cubes and add to liquid. Add tomatoes, quinoa, beans and spices. Bring to a boil, then cover and simmer over low heat for 15-20 minutes, or until the quinoa is tender.
  4. Add the spinach and cover. Cook briefly, just until leaves are wilted.
  5. Season with salt and pepper and serve hot with crusty bread.

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It’s amazing I got any pictures taken with this monkey at my feet! ๐Ÿ˜‰

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Does anyone else do meatless Monday’s? If so what are your favorite recipes?

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