Quinoa Chickpea And Spinach Soup Recipes

QUINOA, CHICKPEA AND SPINACH SOUP

Steps:

• Sauté onion and garlic for 3 - 5 minutes in the olive oil over medium heat in a large pot.
• Stir in the carrot and spinach, continue to cook for about 2 minutes.
• Add the vegetable broth, chopped tomatoes with their juices, thyme, rosemary and the quinoa. Bring to a low boil, cover and cook for about 15 minutes.
• Add the chickpeas and cook for 5 more minutes, until heated through.
• Before serving, add the lemon juice and stir to combine.

QUINOA AND CHICKPEA SOUP

Steps:

• Saute the onions in olive oil until soft.
• Add garlic, paprika and cayenne pepper and cook for 2 minutes stirring continuously.
• Add tomato puree, chopped tomatoes, stock and quinoa and bring to the boil.
• Simmer for 30 minutes.
• Add parsley, coriander and lemon juice and blend with a hand blender.
• Add the chick peas, serve when they are warmed through.

LEMONY QUINOA-AND-SPINACH SOUP

Steps:

• In a small pot, bring broth, dill sprig, lemon peel, and garlic to a boil. Season with salt. Reduce heat and simmer, covered, 10 minutes. Uncover; remove dill sprig and lemon peel. Increase heat to medium-high and add quinoa; cook, stirring occasionally, until tender, 8 to 10 minutes. Remove from heat. Stir in spinach, chopped dill, and lemon juice. Drizzle with oil, season with pepper, and serve.