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
Green veggie stew/soup with quinoa
Submitted by: 1CLASSYBROADIntroduction
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.)
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.
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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