In light of St. Patrick’s day, I bring you something GREEN! Use this soup to cure your hangovers this Sunday after a night of drunken festivities. This soup does not look appetizing, but I promise you that it is super tasty and PACKED with healthiness. Kale is just amazing for you in every way, I think I read somewhere that it reduces the risk of cancer. CANCER? Jeebus. Spinach is just tasty, and it’s topped off with these surprisingly tasty nutritional yeast flakes. These things have an odd, cheesy flavour to them, despite being perfectly vegan. And as you all know, I’m going on a quinoa spree right now because I discovered that quinoa is SO MUCH CHEAPER at the Organic Herb & Spice Food Shop than it is at the local grocery store. And it’s so much easier to cook than rice. =/
Quinoa is pretty easy to cook if you learn the basics by doing some reading. If you guys want me to write a post about how to get fluffy quinoa all the time, every time, just gimme a shout and I’ll do a post on quinoa (different kinds of quinoa too!).
So yes. The important thing about this soup is not to cook the spinach and kale for too long. If anything, you’re just barely cooking them so that they wilt down and then you blitz em in your food processor. When you blanch the spinach and kale right, it’ll be this beautiful, bright green. That’s when it’s at its peak deliciousness and healthiness (aside from raw). Kale takes slightly longer to cook than spinach, so put the kale in first, then the spinach.
Adapted from Cinnamon Girl (Reeni)’s Green Monster Soup
Calories
150 cal
Fat
11 g
Carbs
12 g
Protein
1 g
Yields 6 servings
Spinach and Kale Monster Soup
10 minPrep Time
30 minCook Time
40 minTotal Time
Save Recipe
Ingredients
- 2/3 cups uncooked quinoa, rinsed and drained
- 5 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
- Nutritional yeast flakes for garnish
Instructions
- 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.
- Add 5 cups vegetable broth and stir occasionally until you reach a boil. Add quinoa and simmer until quinoa is cooked.
- Add kale and flatten down leaves until they start to wilt (about 2 minutes)
- Quickly add spinach and stir up the kale so spinach is in the water. (about 1 minute)
- Blend with either immersion blender or in an actual blender until smooth. Add lemon juice and stir.
- Garnish with nutritional flakes and eat!
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https://thevietvegan.com/spinach-and-kale-monster-soup/ Lisa Le
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