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 quinoa rinsed and drained, uncooked
- 1 cup vegetable broth 4 cups
- 2 onion diced, medium sized
- 5 garlic minced, cloves
- 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 kale about 8 cups of the leaves, stalks discarded, bunch
- 2 baby spinach I'd say about 3-4 cups, handfuls
- 1 lemon juiced
- nutritional yeast flakes optional, for garnish
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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