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Spinach and Kale Monster Soup

Author: Lisa Le

Ingredients

  • 2/3 cups uncooked quinoa rinsed and drained
  • 1 cup + 4 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
  • Optional: nutritional yeast flakes for garnish

Instructions

  • 1. In a pot, cook quinoa with 1 cup vegetable broth over medium low heat (I had it on 4) for about 25 minutes, covered. Don't peek! Once cooked, remove lid and fluff with fork. Set aside.
  • 2. 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.
  • 3. Add 4 cups vegetable broth and stir occasionally until you reach a boil.
  • 4. Add kale and flatten down leaves until they start to wilt (about 2 minutes)
  • 5. Quickly add spinach and stir up the kale so spinach is in the water. (about 1 minute)
  • 6. Remove from heat.
  • 7. Add cooked quinoa and blend (with either immersion blender or in an actual blender) until smooth. Add lemon juice and stir.
  • 8. Garnish with nutritional flakes and eat!