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Creamy Quinoa Soup

Stove-TopGastro-PubLow-Carb

Time: 40 minutes

Yield: 6 servings

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About

Quinoa gets a bad rap, as the cool kids say. The mildly nutty grain can be just as tender and satisfying as rice; all it needs is the right preparation. Fortunately, Creamy Quinoa Soup is the right preparation and then some! Letting the quinoa simmer in a deeply savory bone broth perfectly prepares it for a creamy bath that serves up an extra hit of satisfying flavor. Full of vegetables and aromatic herbs, Creamy Quinoa Soup really does show that quinoa can become your favorite food!

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Ingredients

  • 2 tablespoons olive oil
  • 1/2 medium onion, diced
  • 3 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • salt, to taste
  • pepper, to taste
  • 4 cups bone broth
  • 1 (15-ounce) can chickpeas
  • 1 1/4 cups quinoa
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 (8-ounce) can tomato sauce
  • 1 tablespoon Italian seasoning
  • 2 cups fresh spinach, coarsely chopped
  • 1 1/2 cups half-and-half or heavy cream
  • parmesan cheese, grated

Directions

Step 1 -In a large saucepan or Dutch oven over medium-high heat, warm the oil.

Step 2 -Add the onion, the carrots, the celery, the garlic, the salt, and the pepper to the oil and sauté, stirring occasionally, until the veggies are soft, about 5-7 minutes.

Step 3 -Add the broth, the chickpeas, the quinoa, the tomatoes, the tomato sauce, and the Italian seasoning to the veggie mixture and stir to combine.

Step 4 -Season the soup with the salt and the pepper.

Step 5 -Bring the soup to a boil and then reduce the heat, and simmer, partially covered, about 20-25 minutes.

Step 6 -Stir the spinach and the half-and-half into the soup just before serving.

Step 7 -Serve with the parmesan.

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