Spinach and Kale Monster Soup
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Vegan, gluten-free
Spinach and Kale Monster Soup
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 2/3 cups uncooked quinoa rinsed and drained
- 1 cup + 4 cups vegetable broth
- 2 medium sized onions diced
- 5 gloves garlic minced
- 3 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp curry powder man I love this stuff
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/2 tsp chili flakes
- 1 bunch kale about 8 cups of the leaves, stalks discarded
- 2 handfuls of baby spinach I'd say about 3-4 cups
- 1 lemon juiced
- Optional: nutritional yeast flakes for garnish
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Instructions
- 1. In a pot, cook quinoa with 1 cup vegetable broth over medium low heat (I had it on 4) for about 25 minutes, covered. Don't peek! Once cooked, remove lid and fluff with fork. Set aside.
- 2. Cook onions for about 3 minutes in olive oil over medium heat. Add garlic and stir until the onions are translucent and garlic is fragrant.
- 3. Add 4 cups vegetable broth and stir occasionally until you reach a boil.
- 4. Add kale and flatten down leaves until they start to wilt (about 2 minutes)
- 5. Quickly add spinach and stir up the kale so spinach is in the water. (about 1 minute)
- 6. Remove from heat.
- 7. Add cooked quinoa and blend (with either immersion blender or in an actual blender) until smooth. Add lemon juice and stir.
- 8. Garnish with nutritional flakes and eat!
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