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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 of Tosca Reno’s Eat Clean Cookbook. I love her cookbook, everything I’ve made from it is great!



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



Zesty Spinach Soup


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


  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.


It’s amazing I got any pictures taken with this monkey at my feet! 😉


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

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