Sopa de quinoa e batata com superfolhas verdes

Ingredientes

• 1 yellow onion
• 1 medium carrot
• 5 cloves garlic
• 8 oz. Yukon gold potato
• 2 cups broccoli florets
• 15 oz. can diced tomatoes (or fire-roasted)
• 6 cups vegetable broth
• 1/2 cup white quinoa* (uncooked)
• 2 cups lacinato kale
• 2 cups fresh baby spinach
• 2 tsp. apple cider vinegar
• 1 1/2 tsp. Italian seasoning

Modo de preparo

1. 1

   Dice the onion and carrot. Mince the garlic and set aside.

2. 2

   In a large stockpot over medium-high heat, sauté onion and carrot for 7-8 minutes. (I use 3 Tbsp. veggie broth/water for no-oil sauté method, adding more as needed.)

3. 3

   Meanwhile, dice the potato. Then cut the broccoli into small florets.

4. 4

   When the onion is translucent, add the minced garlic and Italian seasoning. Stir and sauté for 1-2 minutes.

5. 5

   Then add the potato, broccoli, diced tomatoes, and vegetable broth. Increase heat, and bring to a light boil.

6. 6

   Once lightly boiling, add quinoa (rinsed well and drained). Reduce heat to a light simmer and cover. Cook for about 20-25 minutes.

7. 7

   Meanwhile, chop or tear kale into bite-sized pieces, large stems removed. Then roughly chop the spinach.

8. 8

   Add the kale, spinach, and apple cider vinegar during the last 5 minutes of cook time. Salt and pepper to taste before serving. The soup will continue to thicken as it sits.