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.
Ingredients
Scale
- 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
Instructions
- In a large pot, add onion, carrot and celery with a pinch of salt and sauté until softened.
- Add in quinoa, fennel seeds, basil, Italian Seasoning, nutritional yeast and chickpeas.
- Stir and sauté for one minute then add in crushed tomatoes, vegetable broth, and coconut milk and stir to combine.
- 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.
- Stir in spinach and allow to wilt before giving a final stir, then serve as desired.
Notes
If you do not use coconut milk, you can replace this ingredient with 1/4 cup tahini.
