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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 188.7
  • Total Fat: 8.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 252.5 mg
  • Total Carbs: 24.5 g
  • Dietary Fiber: 3.8 g
  • Protein: 4.7 g

View full nutritional breakdown of Kale & Quinoa Soup calories by ingredient
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Kale & Quinoa Soup

Submitted by: JULIEIRENE

Introduction

I put this together in a pinch one night when I needed something quick and nutritious as I was recovering from being sick. I loved it! Next time I might add mushrooms if they are around as well, maybe instead of the carrots. I put this together in a pinch one night when I needed something quick and nutritious as I was recovering from being sick. I loved it! Next time I might add mushrooms if they are around as well, maybe instead of the carrots.
Number of Servings: 4

Ingredients

    2 Tbsp Olive Oil
    1 Shallot, minced
    2 Garlic Cloves, minced
    8 Baby Carrots, chopped
    1/2 cup Quinoa
    1/8 tsp Cayenne Pepper
    1/8 tsp Coriander, Ground
    1/4 tsp Salt
    1/8 tsp Pepper
    2 cups Low-Sodium Vegetable Broth
    1 cup Water
    2 cups Kale, chopped

Directions

1. Heat Olive Oil over medium-high heat in a soup pot or saucepan.
2. Toss in Shallots, Garlic & Carrots to saute until tender.
3. Add Quinoa, Cayenne, Coriander, Salt & Pepper. Stir over heat for about 3-5 minutes.
4. Pour in Veggie Broth & Water, and bring to a boil.
5. Lower heat, cover with lid, and let simmer 15 minutes.
6. Throw in Kale & stir in, re-cover, and let simmer another 5 minutes.
7. Serve & Enjoy!

This recipe makes four 1-cup servings, and is extra tasty with a piece of whole grain toast or roll.

Number of Servings: 4

Recipe submitted by SparkPeople user JULIEIRENE.






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