Mexican Spiced Quinoa Vegetable Soup
Self-care comes in many forms and sometimes it’s in the shape of a BIG pot of nourishing soup! Whip up a fresh batch at the beginning of the week to have a cozy bowl available any time you need a dose of TLC. Filled with healing spices, plant-based protein, vibrant veggies, lime, and leafy greens too, there’s nothing like a warming bowl to brighten your body + soul!
INGREDIENTS
Serves 6 to 8
2 tablespoons olive or avocado oil
1 onion, chopped
2 large carrots, thinly sliced
2 stalks celery, thinly sliced
2 cloves garlic, minced
2 teaspoons cumin
1 teaspoon oregano
1 teaspoon paprika
½ teaspoon crushed red pepper flakes
1½ teaspoon sea salt (or to taste)
4 to 5 cups vegetables, chopped (zucchini, yellow squash, red bell pepper, and cauliflower work well)
2 tablespoons tomato paste
6 cups vegetable broth
½ cup quinoa
1½ cups cooked black beans (or 1 15-ounce BPA-free can, rinsed and drained)
1 cup cherry or grape tomatoes, halved (use glass or canned if fresh not available)
4 cups spinach, loosely packed
Juice of 1 large lime (reserve until the end)
½ cup cilantro (reserve half for garnish)
Garnish each bowl with a wedge of lime, sliced avocado, and extra cilantro
Self-care comes in many forms and sometimes it’s in the shape of a BIG pot of nourishing soup! Whip up a fresh batch at the beginning of the week to have a cozy bowl available any time you need a dose of TLC. Filled with healing spices, plant-based protein, vibrant veggies, lime, and leafy greens too, there’s nothing like a warming bowl to brighten your body + soul!
INGREDIENTS
Serves 6 to 8
2 tablespoons olive or avocado oil
1 onion, chopped
2 large carrots, thinly sliced
2 stalks celery, thinly sliced
2 cloves garlic, minced
2 teaspoons cumin
1 teaspoon oregano
1 teaspoon paprika
½ teaspoon crushed red pepper flakes
1½ teaspoon sea salt (or to taste)
4 to 5 cups vegetables, chopped (zucchini, yellow squash, red bell pepper, and cauliflower work well)
2 tablespoons tomato paste
6 cups vegetable broth
½ cup quinoa
1½ cups cooked black beans (or 1 15-ounce BPA-free can, rinsed and drained)
1 cup cherry or grape tomatoes, halved (use glass or canned if fresh not available)
4 cups spinach, loosely packed
Juice of 1 large lime (reserve until the end)
½ cup cilantro (reserve half for garnish)
Garnish each bowl with a wedge of lime, sliced avocado, and extra cilantro
METHOD
Heat oil in a Dutch oven or large pot over medium heat. Add onion, carrots, and celery and sauté until tender about 5 to 6 minutes. Next, add in the garlic, cumin, oregano, paprika, red pepper flakes, and sea salt. Cook for one minute until the mixture is well-coated. Add in the chopped vegetables of choice and sauté (reserving tomatoes and spinach until the end). Cook for 5 minutes until softened.
Add in the tomato paste, broth, and water and bring to a boil. (Adjust liquid amount if necessary.) Reduce to a simmer and cover for 10 minutes. Next, add in the quinoa and black beans and cook for an additional 15 minutes or until all the vegetables can be pierced with a fork. Turn off the heat and add in the tomatoes, 1/4 cup cilantro, and spinach. Mix with a spoon to distribute evenly. Squeeze the juice of one lime into the pot and season with additional salt & pepper to taste. Serve hot with an extra squeeze of lime, cilantro, and crushed red pepper flakes!
NOTE: Use additional broth if the soup becomes too thick after refrigerating.
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