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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 231.7
  • Total Fat: 8.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 545.8 mg
  • Total Carbs: 34.3 g
  • Dietary Fiber: 5.9 g
  • Protein: 6.1 g

View full nutritional breakdown of Green veggie stew/soup with quinoa calories by ingredient
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Green veggie stew/soup with quinoa

Submitted by: 1CLASSYBROAD

Introduction

This soup was something I just brainstormed using pretty much all of my favorites veggies & spices.
(I prefer my foods very spicy, so cut down on the sriracha & cayenne pepper if you'd prefer it to have less of a kick to it.) This is pretty simple to make, and easily modified if you'd prefer other veggies!
Enjoy & please leave comments/suggestions!! :)
This soup was something I just brainstormed using pretty much all of my favorites veggies & spices.
(I prefer my foods very spicy, so cut down on the sriracha & cayenne pepper if you'd prefer it to have less of a kick to it.) This is pretty simple to make, and easily modified if you'd prefer other veggies!
Enjoy & please leave comments/suggestions!! :)

Number of Servings: 8

Ingredients

    2 shallots chopped (should yield around 3 tbsp)
    2 garlic cloves, sliced/diced
    1-2 tbsp olive oil (for sauteeing)
    1 whole green chile (the canned variety OR fresh will work) cut into chunks.
    1/2 can of no-salt-added chopped tomatoes
    3 (14.5) oz cans vegetable broth
    1-2 cups water
    1/2 package frozen spinach
    Approx 1.5 cups chopped kale
    1 hass avocado
    Approx. 1 cup uncooked quinoa
    1 cup frozen/canned corn
    1 package sliced baby bella mushrooms (about 3 oz)
    1.5 cup chopped carrots
    3 tsp sriracha sauce
    1 tsp cayenne pepper
    1 tsp chili powder
    5-6 roasted garlic cloves

    (Salt & Pepper to taste, after cooking)

Tips

To prepare roasted garlic cloves: Put whole cloves, skin on, wrapped in tin foil drizzled w/olive oil. Bake @ 325 for 30 min or until the cloves are soft all the way through (to test, poke clove w/a knife).
For different consistency base for the soup, switch the carrots with the spinach. (aka leave the spinach whole & blend carrots with the first ingredients instead.)


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Directions

In a large stockpot, sautee shallots over low/med heat until tender; using 1 tbsp olive oil to start. Add in your garlic, let sautee for about 1-2 minutes, then add in green chile & chopped tomatoes. Use the other tbsp of olive oil if needed. Sautee together for about 3-4 minutes.
Add in vegetable broth, spinach, kale & avocado, allow to come to a boil. Use immersion blender to blend everything together to make a thick base for the soup - process until no chunks are left.
Add in quinoa, corn, mushrooms, carrots & spices - allow to boil for about ten minutes, then lower heat to low/med. Cook, stirring occasionally for about 20-30 min (until all solid ingredients are tender).
Slice roasted garlic cloves into fours and top each cup of soup with a few pieces for some added flavor.

Serving Size: makes approx. eight 1.5 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user 1CLASSYBROAD.






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