Quinoa Chickpea and Spinach Soup

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5 from 36 votes

Course: dinner, Soup

Cuisine: American

Servings:

Calories: 325kcal

Ingredients

2 tablespoons oil I like avocado oil
1 yellow onion finely chopped
3 garlic cloves minced
3 medium-size carrots peeled and finely chopped
3 cups chopped spinach
5 cups vegetable broth
14.5 ounces diced tomatoes
2 sprigs fresh rosemary
1 teaspoon dried thyme
1/2 cup uncooked quinoa rinsed*
1 15-ounce can chickpeas drained and rinsed
juice of 1 lemon

US Customary - Metric

Instructions

In a large pot, warm the oil over medium heat. Add the onion, sprinkle with salt & pepper, and cook for 3 minutes. Add the carrot, garlic, and spinach then continue to cook for about 2 minutes.
To the pot, add the vegetable broth, diced tomatoes with their juices, thyme, rosemary and the quinoa. Bring to a low boil, cover and cook for about 15 minutes. Add the chickpeas and cook for 5 more minutes, until heated through.
Remove the sprig of rosemary then squeeze in the juice of 1 lemon and stir to combine. Serve warm and enjoy!

Notes

* I prefer to soak quinoa in water for a few hours prior to using in the recipe. This step helps reduce phytic acid which can aid in digestion and absorption of nutrients but it is optional.

Nutrition