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Quinoa Potato Soup with Super Greens Recipe

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4.1 from 8 reviews

This hearty Quinoa Potato Soup with Super Greens is a nourishing and comforting dish packed with wholesome vegetables, protein-rich quinoa, and nutrient-dense greens. Perfect for a cozy meal, it’s vegan, low-fat, and naturally gluten-free, combining tender potatoes, broccoli, kale, and spinach in a flavorful vegetable broth infused with Italian seasoning and a touch of apple cider vinegar for brightness.

  • Total Time: 50 minutes
  • Yield: 6 servings

Ingredients

Vegetables

  • 1 yellow onion, diced
  • 1 medium carrot, diced
  • 5 cloves garlic, minced
  • 8 oz. Yukon gold potato, diced
  • 2 cups broccoli florets, cut into small florets
  • 2 cups lacinato kale, chopped with large stems removed
  • 2 cups fresh baby spinach, roughly chopped

Other Ingredients

  • 15 oz. can diced tomatoes (or fire-roasted)
  • 6 cups vegetable broth
  • 1/2 cup white quinoa, rinsed and drained
  • 2 tsp. apple cider vinegar
  • 1 1/2 tsp. Italian seasoning
  • Salt and pepper, to taste
  • 3 Tbsp. vegetable broth or water for sautéing (no-oil method)

Instructions

  1. Prepare Aromatics: Dice the onion and carrot, and mince the garlic. Set the garlic aside for later use.
  2. Sauté Vegetables: Heat a large stockpot over medium-high heat. Add 3 tablespoons of vegetable broth or water to the pot and sauté the diced onion and carrot for 7-8 minutes, adding more liquid as needed to prevent sticking, until the onion becomes translucent.
  3. Prepare Remaining Vegetables: While sautéing, dice the Yukon gold potato and cut the broccoli into small florets.
  4. Add Garlic and Seasoning: Once the onion is translucent, add the minced garlic and 1 1/2 teaspoons of Italian seasoning. Stir and sauté for 1-2 minutes to release the flavors.
  5. Add Main Ingredients and Broth: Add the diced potato, broccoli florets, canned diced tomatoes, and 6 cups of vegetable broth to the pot. Increase heat and bring the mixture to a gentle boil.
  6. Cook Quinoa: After the broth comes to a light boil, add the rinsed and drained quinoa. Reduce heat to a light simmer and cover. Let it cook for about 20-25 minutes until the quinoa and vegetables are tender.
  7. Prepare Greens: While the soup simmers, chop or tear the kale into bite-size pieces, removing large stems, and roughly chop the fresh baby spinach.
  8. Add Greens and Finish: During the last 5 minutes of cooking, stir in the kale, spinach, and 2 teaspoons of apple cider vinegar. Add salt and pepper to taste. Allow the soup to cook uncovered if needed to thicken slightly. Serve warm. The soup will continue to thicken as it cools.

Notes

  • Use fire-roasted diced tomatoes for a smoky flavor variation.
  • The soup can be stored in an airtight container in the refrigerator for up to 4 days.
  • Reheat gently on the stovetop or in the microwave, adding water or broth if it thickens too much.
  • For added protein, you can stir in cooked beans or lentils.
  • If you prefer a creamier texture, blend a portion of the soup and then mix it back in.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Find it online: https://avascooking.com/quinoa-potato-soup-with-super-greens-recipe/