Spinach Soup with Broccoli and Quinoa

The All-Star and I need nourishment after our Valentine's Day trauma, so I put my concocting hat on and made a soup. No recipe needed, a Laura original. Always a favorite around here, expect when they're not so good. We all make a not-so-good dish now and again. It's all part of learning to cook.

Luckily, this meal was not gross. It was very delicious.

Soup cooking

Spinach Soup with Broccoli and Quinoa

Ingredients

  • 1 large bunch of fresh spinach, rinsed, steams removed and chopped
  • 1 large head of broccoli, cut into small flourets
  • 1 yam, peeled and cubed
  • 1 medium sized onion, chopped
  • 4 garlic cloves, minced
  • 4 cups organic chicken or vegetable broth
  • 2 cups water
  • 16 oz creamy portobello mushroom soup
  • 1 cup quinoa
  • 2 tbsp canola oil
  • 1 tsp thyme
  • 2 cups cooked and shredded chicken (optional)
  • salt and pepper to taste

Instructions

  • In a large sauce pan heat oil over medium heat.  Add onions and garlic and cook until translucent.  Mix in broccoli, yam and quinoa.
  • Pour in broth and water and bring to a boil.  Add salt and pepper, set temperature to low and simmer until vegetables are soft, about 30 minutes.
  • Stir in mushroom soup, thyme and more salt and pepper to taste. Add spinach and chicken and cook until spinach is wilted, about 5 more minutes.  Serve and enjoy!

spinach soup with broccoli and quinoa

Feel free to use whatever herbs and spices you like. I'm a fan of thyme. The All-Star said it gave the meal a minty flavor. Sounds good to me.

Posted originally at CultivateYourWellness.com

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