Thursday, 10 April 2014

Broccoli Spinach Quinoa Soup

Health is Wealth suggests delicious, high quality truRoots Organic Quinoa for this recipe.  Available at

  • 2 tablespoons olive oil
  • 1 red onion, chopped fine
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 cup quinoa, rinsed
  • 2 teaspoons minced garlic
  • 7 cups vegetable broth
  • 5 cups chopped broccoli
  • 1 russet potato, peeled and chopped
  • 6 ounces Spinach
  • 2 tablespoons tahini
  • 1 teaspoon sea salt (more or less to taste)
  • ½ teaspoon fresh ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 1 cup sharp cheddar cheese or Daiya cheddar shreds
  1. Heat olive oil in a large stock pan. Add onion, salt and pepper and cook for 10 to 12 minutes, until tender. Add quinoa and garlic and stir for one to two minutes. Add in vegetable broth, broccoli and potato. Bring to a simmer and reduce heat to low. Cover and cook for 35 minutes. Remove cover and add spinach, tahini, salt and peppers. Cook until spinach is wilted.
  2. Remove from heat, and allow to cool. When cool enough to handle, transfer to a blender and puree in batches. Return to the pan and heat to low, add cheese and cook until melted.
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