Quinoa Potato Soup with Super Greens
A warmly nourishing soup with a nutrient-packed "super greens" combination of broccoli, kale, and spinach!
Servings6 medium bowls
Ingredients
- 1 yellow onion
- 3 cloves garlic
- 1 carrot
- 1 large gold potato (about 1.5 cups diced)
- 2 cups broccoli florets
- 15 oz. can diced tomatoes
- 6 cups vegetable broth
- 1/2 cup white quinoa* (uncooked)
- 1/2 bunch kale (about 2 cups chopped)
- 2 cups fresh spinach (about 2 oz.)
- 1 tsp. dried basil (or other seasoning/herb)
Instructions
- Dice onion.
- In a large stockpot over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. veggie broth/water for no-oil sauté method, adding more as needed.)
- Meanwhile, mince garlic. Dice carrot and potato. Cut broccoli into small florets.
- When onion is translucent, add garlic, carrot, and dried basil. Sauté 1-2 minutes.
- Add vegetable broth, diced tomatoes, potato, and broccoli. Increase heat, and bring to a light boil.
- Once boiling, add quinoa (rinsed well and drained). Reduce heat to a light simmer and cover. Cook for about 20-25 minutes.
- Meanwhile, roughly chop spinach. Chop/tear kale into bite-sized pieces, large stems removed.
- In the last 5 minutes of cooking, stir in kale and spinach. Salt to taste.
Notes
*Thickness: I enjoy my soups thick + hearty. Decrease the quinoa to 1/3 cup for a thinner soup. (Or simply add more vegetable broth as desired.)
Variations: Add celery, green beans, mushroom, zucchini, peas, corn, fresh herbs, etc.
Nutrition Per Serving (Estimate)
Calories: 127 kcal | Carbohydrates: 26 g | Protein: 5 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 577 mg | Fiber: 4 g | Sugar: 6 g | Vitamin A: 3887 IU | Vitamin C: 50 mg | Calcium: 77 mg | Iron: 2 mg