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I thought I would share my go-to Russian soup recipe with you. It is super simple and tasty. Fills you up a cheap way – with liquids. Of course, some croutons, tortilla chips or cheese would make it even more delicious but I kept this soup vegan for health reasons! Animal products should be enjoyed in moderation and we need to eat more vegetables. I didn’t calculate nutritional info because frankly the pot was so huge, measuring it would take 10 minutes.:) Just enjoy wholesome food, I really do not count calories anymore.
I make tens of variations of this soup on a weekly basis. All you need is the flavour base – sautéed in olive oil onions with shredded carrots and garlic. I make a huge pot that lasts for a few days. If we feel like we had enough, I freeze the leftovers. This soup is vegan and gluten free. I also like to use buckwheat or brown rice pasta instead of quinoa, and frozen sweet peas in place of corn.
My kids love soup! For me it’s a sure way to feed them more veggies. Plus when I have no time to cook, pulling soup out of a fridge or freezer replaces frozen processed foods many people are otherwise reaching for. You have to refrigerate this soup as soon as it cools down and don’t leave on a stovetop for too long.
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Ingredients
- 16 cups water or vegetable stock (low sodium)
- 1 tbsp olive oil, extra virgin
- 2 medium onions. chopped
- 6 large garlic cloves, minced
- 3 large carrots, shredded
- 4 large celery stalks, diced
- 28 oz can diced tomatoes
- 1 cup quinoa, uncooked
- 3 large potatoes, cubed
- 2 1/2 tsp salt
- 1 tsp basil, dried
- 3 cups corn, frozen
- 11 oz spinach
- Ground black pepper to taste
- 1/3 cup green onions, parsley or dill, chopped
Directions
- In a large pot, add water or vegetable stock and bring to a boil on medium - high heat.
- In the meanwhile, preheat medium non-stick skillet on low - medium heat and spray with cooking spray or brush with olive oil (recommended if using Ozeri skillet). Add onions and garlic; saute until translucent, stirring occasionally. Add carrots and celery; cook for 5 more minutes, stirring occasionally. Transfer to a boiling pot along with diced tomatoes, quinoa, potatoes and salt. Bring to a boil, reduce heat to low, cover and cook for 15 minutes.
- Turn off heat and add basil, corn and spinach. Stir and season with ground black pepper to taste. Add herbs when soup cools down a bit or in individual plates. Serve hot.
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