Quinoa Chickpea and Spinach Soup
Quinoa Chickpea Spinach Soup- a simple and hearty vegetable soup that’s packed full of plant protein! (vegan + gluten-free)
Did you know that Americans spend more time watching cooking shows on television than they spend cooking in their own kitchen?
Between the rise in the number of women working outside of the home and the food industry begging to let them do the cooking for us, I guess it’s not that big of a surprise. Yet even after we find ourselves conveniently fed, we’re still enthralled by watching the act take place in someone’s kitchen. Isn’t that ironic?
I’m guilty of watching the Food Network just as much as anyone else. In fact, that’s where the inspiration for this recipe came from. Everyday Italian, baby!
What can I say? I love me some Giada.
But with all of the resolutions being made for the new year, I think that cooking at home more often should be one of them. Letting someone else do the work for you is always nice but they usually don’t care about how good it is for you. Not to mention that it’s typically more expensive.
Besides, with recipes like this, cooking at home is a breeze! All you have to do is chop a few veggies, sauté them for a couple of minutes and then pour everything else into the pot and let it do the rest.
This soup is actually vegan but you would never guess by how flavorful it is. Fresh herbs seep into the broth, giving it a richness that warms you to the bone.
It also packs a hefty punch of protein from quinoa, chickpeas and spinach so you won’t be left feeling hungry afterwards. Trust me, after a bowl of this soup you’ll be happy you cooked at home!
Quinoa Chickpea Spinach Soup
Yield: 4 bowls
Prep Time: 10
Cook Time: 20
Total Time: 30
1 tablespoon extra virgin olive oil
1 small onion, finely chopped
3 garlic cloves, minced
3 carrots, finely chopped
3 cups spinach, roughly chopped
5 cups vegetable broth (I recommend Better Than Bouillon)
1 (14.5-ounce) can diced tomatoes
2 sprigs fresh rosemary
1 teaspoon dried thyme (or 1 tablespoon fresh)
1/2 cup uncooked quinoa, rinsed
1 (15-ounce) can chickpeas, drained and rinsed
juice of 1 lemon
In a large pot, warm the olive oil over medium heat. Add the onion, sprinkle with salt & pepper, and cook for 3 minutes. Add the carrot, garlic, and spinach then continue to cook for about 2 minutes.
To the pot, add the vegetable broth, diced tomatoes with their juices, thyme, rosemary and the quinoa. Bring to a low boil, cover and cook for about 15 minutes. Add the chickpeas and cook for 5 more minutes, until heated through.
Remove the sprig of rosemary then squeeze in the juice of 1 lemon and stir to combine. Serve warm and enjoy!
Nutrition Facts are for 1/4th of recipe