Quinoa gets a bad rap, as the cool kids say. The mildly nutty grain can be just as tender and satisfying as rice; all it needs is the right preparation. Fortunately, Creamy Quinoa Soup is the right preparation and then some! Letting the quinoa simmer in a deeply savory bone broth perfectly prepares it for a creamy bath that serves up an extra hit of satisfying flavor. Full of vegetables and aromatic herbs, Creamy Quinoa Soup really does show that quinoa can become your favorite food!
Ingredients
- 2 tablespoons olive oil
- 1/2 medium onion, diced
- 3 medium carrots, peeled and diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- salt, to taste
- pepper, to taste
- 4 cups bone broth
- 1 (15-ounce) can chickpeas
- 1 1/4 cups quinoa
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (8-ounce) can tomato sauce
- 1 tablespoon Italian seasoning
- 2 cups fresh spinach, coarsely chopped
- 1 1/2 cups half-and-half or heavy cream
- parmesan cheese, grated
Directions
Step 1 –In a large saucepan or Dutch oven over medium-high heat, warm the oil.
Step 2 –Add the onion, the carrots, the celery, the garlic, the salt, and the pepper to the oil and sauté, stirring occasionally, until the veggies are soft, about 5-7 minutes.
Step 3 –Add the broth, the chickpeas, the quinoa, the tomatoes, the tomato sauce, and the Italian seasoning to the veggie mixture and stir to combine.
Step 4 –Season the soup with the salt and the pepper.
Step 5 –Bring the soup to a boil and then reduce the heat, and simmer, partially covered, about 20-25 minutes.
Step 6 –Stir the spinach and the half-and-half into the soup just before serving.
Step 7 –Serve with the parmesan.