AuthorHeather BlakeCategoryDairy free, Gluten-free, Grains, Soup, Vegan, Vegetarian, VeggiesDifficultyIntermediateWarm & subtly sweet, this nutrient-dense soup gets its creaminess from pureeing potatoes & squash, leaving it dairy-free and oh so yummy!
Cook the quinoa: Rinse quinoa in fine mesh strainer under cool water. Add to pot with 1 cup filtered water. Bring to a boil, reduce to gentle simmer, cover. Cook for 15 minutes, then remove from heat and let sit for 15 minutes, still covered. Gently fluff with fork & set aside.
Sauté the veggies: Heat olive oil over medium heat. Add onion & pinch of salt. Cook for 3-4 minutes, until soft. Add garlic, cook for 30 seconds. Add squash & potato, along with a few pinches (1/8-1/4 tsp) of each spice you selected. Sauté 7-10 minutes, until softened but firm.
Simmer: Add broth, cover, bring to gentle simmer for 20-30 minutes. If using bay leaves, remove after simmer period.
Puree: Ladle ½ of soup into a blender. Allow an outlet for steam and gently pulse mixture until a puree forms. Return to pot.
Put it all together: Add cooked quinoa, fresh spinach, thyme, salt & pepper. Stir and simmer gently for 5 minutes to allow spinach to wilt and flavors to blend.
Serve: Ladle into bowl, garnish with fresh thyme, serve warm and enjoy!
For additional protein, opt for bone broth, bone broth protein powder, or add ground turkey. For a creamier soup, swirl in 2 tbsp of full-fat canned coconut milk!
Ingredients
Directions
Cook the quinoa: Rinse quinoa in fine mesh strainer under cool water. Add to pot with 1 cup filtered water. Bring to a boil, reduce to gentle simmer, cover. Cook for 15 minutes, then remove from heat and let sit for 15 minutes, still covered. Gently fluff with fork & set aside.
Sauté the veggies: Heat olive oil over medium heat. Add onion & pinch of salt. Cook for 3-4 minutes, until soft. Add garlic, cook for 30 seconds. Add squash & potato, along with a few pinches (1/8-1/4 tsp) of each spice you selected. Sauté 7-10 minutes, until softened but firm.
Simmer: Add broth, cover, bring to gentle simmer for 20-30 minutes. If using bay leaves, remove after simmer period.
Puree: Ladle ½ of soup into a blender. Allow an outlet for steam and gently pulse mixture until a puree forms. Return to pot.
Put it all together: Add cooked quinoa, fresh spinach, thyme, salt & pepper. Stir and simmer gently for 5 minutes to allow spinach to wilt and flavors to blend.
Serve: Ladle into bowl, garnish with fresh thyme, serve warm and enjoy!
For additional protein, opt for bone broth, bone broth protein powder, or add ground turkey. For a creamier soup, swirl in 2 tbsp of full-fat canned coconut milk!
