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Spinach and Kale Monster Soup

Crafted with ease and taste in mind, this recipe is a great choice.

Course: Appetizer , Soup
Cuisine: Vegan , gluten-free

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

Instructions

    Cup of Yum
  1. 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. 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. 3. Add 4 cups vegetable broth and stir occasionally until you reach a boil.
  4. 4. Add kale and flatten down leaves until they start to wilt (about 2 minutes)
  5. 5. Quickly add spinach and stir up the kale so spinach is in the water. (about 1 minute)
  6. 6. Remove from heat.
  7. 7. Add cooked quinoa and blend (with either immersion blender or in an actual blender) until smooth. Add lemon juice and stir.
  8. 8. Garnish with nutritional flakes and eat!