Quinoa Potato Soup with Super Greens

This easy quinoa potato soup features nutrient-packed "super greens" like broccoli, kale, and spinach. It's filled to the brim with healthy ingredients, plus simple to make and customize!

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Dice the onion and carrot. Mince the garlic and set aside.
2. 2In 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. 3Meanwhile, dice the potato. Then cut the broccoli into small florets.
4. 4When the onion is translucent, add the minced garlic and Italian seasoning. Stir and sauté for 1-2 minutes.
5. 5Then add the potato, broccoli, diced tomatoes, and vegetable broth. Increase heat, and bring to a light boil.
6. 6Once lightly boiling, add quinoa (rinsed well and drained). Reduce heat to a light simmer and cover. Cook for about 20-25 minutes.
7. 7Meanwhile, chop or tear kale into bite-sized pieces, large stems removed. Then roughly chop the spinach.
8. 8Add 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.