Creamy Quinoa Coconut Soup

This quinoa coconut soup has a creamy and rich tomato based broth loaded with garlic, fennel, basil and tomatoes. It’s nourishing, rich in protein, and easy to meal prep.

Why You’ll love this Quinoa Coconut Soup

• Includes 2 plant protein rich ingredients in the form of quinoa and chickpeas.
• Ultra creamy and flavorful broth created using very simple ingredients.
• This soup is vegan and gluten free thanks to the use of quinoa.

Key Ingredients

• Quinoa: Protein rich grain that will absorb flavor from the broth as it cooks.
• Garlic: If you want, add a whole bulb. I do recommend at least 6 cloves for this for extra flavor.
• Nutritional Yeast: Just enough for a little umami flavor and it compliments the flavor of the coconut.
• Fennel, Basil, Italian Seasoning: These seasonings help to make this tomato broth extra flavorful.
• Chickpeas: More protein that helps to add more texture to this soup.
• Coconut Milk: The ingredient lending to this creamy and rich broth.
• Spinach: An easy way to get in some greens.

How to make this soup

1. Start by sautéing onions, carrots and celery in a pot to soften.
2. Add in quinoa, seasonings, nutritional yeast and chickpeas.
3. Stir well and add in crushed tomatoes, vegetable broth, and coconut milk.
4. Simmer soup for about 20 minutes, then add in spinach and allow to naturally wilt from the steam of the soup. Stir well and serve.

Tips for making this soup

• If you want your soup to be thicker like a stew, then add an extra 1/4 cup of quinoa to the soup and don’t adjust liquids.
• If you are unable to do coconut milk, you may want to try these ideas instead. Replace coconut milk with 1/4 cup tahini. You can also take 1/4 cup cashews soaked overnight in water. Take the cashews and blend with 1 1/4 cup water until smooth. Pour blended cashews into the stew in place of coconut milk.
• Before storing, make sure soup has completely cooled off. This soup can be stored in airtight containers in the fridge for up to 5 days. To freeze, place in individual portioned containers as desired and placed in the freezer for up to 3 months. To reheat, remove and thaw then place in the microwave to reheat based on preference.

More Soup Ideas

• Lemon White Bean Orzo Soup
• Chickpea Wild Rice Soup
• Chickpea Noodle Soup
• Lentil and Tomato Macaroni Soup

Creamy Quinoa Coconut Soup

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• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Soup
• Cuisine: American

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Description

This quinoa coconut soup has a creamy and rich tomato based broth loaded with garlic, fennel, basil and tomatoes. It’s nourishing, rich in protein, and easy to meal prep.

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Ingredients

Scale 1x2x3x

• 1 medium onion (diced)
• 1 carrot (diced)
• 1 stalk celery (sliced)
• 6 cloves garlic (minced (or more))
• 1 cup dry quinoa
• 1/2 tsp fennel seeds
• 2 tsp dry basil
• 1 tbsp Italian Seasoning
• 2 tbsp nutritional yeast
• 1 15 oz can chickpeas (rinsed and drained)
• 1 28 oz can of crushed tomatoes
• 6 cups vegetable broth
• 1 15 oz can of full fat coconut milk
• 2 bay leaves
• 6 sprigs fresh thyme
• 2–3 cups spinach

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Instructions

1. In a large pot, add onion, carrot and celery with a pinch of salt and sauté until softened.
2. Add in quinoa, fennel seeds, basil, Italian Seasoning, nutritional yeast and chickpeas.
3. Stir and sauté for one minute then add in crushed tomatoes, vegetable broth, and coconut milk and stir to combine.
4. Add in bay leaves and thyme then bring soup to a boil, reduce to a simmer and cook with a lid on for 20 minutes.
5. Stir in spinach and allow to wilt before giving a final stir, then serve as desired.

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Notes

If you do not use coconut milk, you can replace this ingredient with 1/4 cup tahini. 

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★ Catherine