Broccoli Spinach Quinoa Soup

This Broccoli Spinach Quinoa soup is packed with nutrition and so delicious. You can easily make it vegan by substituting Daiya shreds for the cheese.

Course Soup

Cuisine American, Gluten Free, Healthy, Quinoa

Prep Time 25

Cook Time 50

Total Time 1 15

Servings

Calories 254kcal

Author Wendy Polisi

Ingredients

2 tablespoons olive oil
1 red onion chopped fine
1 teaspoon sea salt
½ teaspoon black pepper
1 cup quinoa rinsed
2 teaspoons minced garlic
7 cups vegetable broth homemade or low sodium
5 cups chopped broccoli
1 russet potato peeled and chopped
6 ounces Spinach
2 tablespoons tahini
1 teaspoon sea salt more or less to taste
½ teaspoon fresh ground black pepper
⅛ teaspoon cayenne pepper
1 cup sharp cheddar cheese or Daiya cheddar shreds

Instructions

Heat olive oil in a large stock pan. Add onion, salt and pepper and cook for 10 to 12 minutes, until tender. Add quinoa and garlic and stir for one to two minutes. Add in vegetable broth, broccoli and potato. Bring to a simmer and reduce heat to low. Cover and cook for 35 minutes. Remove cover and add spinach, tahini, salt and peppers. Cook until spinach is wilted.
Remove from heat, and allow to cool. When cool enough to handle, transfer to a blender and puree in batches. Return to the pan and heat to low, add cheese and cook until melted.

Nutrition