QUINOA & CHICKPEA SOUP
Jul 05, 2023There is something so comforting about sitting down to a bowl of hearty delicious soup in Winter and I think soup is the perfect vehicle to get in the wonderfully nourishing foods our bodies thrive off at this time of year. Broths, stocks, legumes, onion, garlic, ginger, herbs, spices, greens, cruciferous and root veggies just to name a few.
I’ve kept this one plant based so think a little plant party for your gut microbes which will in turn support both your immune and mental health which are both so important to nurture at this time of year. I’ve also ensured a good dose of protein thanks to the quinoa and chickpeas as although soup is often viewed as a lighter option, in my view it must be filling. Feel free to mix up the vegetables with what you have on hand, this recipe was simply a result of what came in my weekly organic veggie box.
Serves 4
Ingredients
1 x brown onion, diced
3 x garlic, crushed
3 x carrot, diced
1 x bunch red radish, diced
1 tablespoon ground cumin
1 teaspoon dried thyme (or 1 sprig fresh)
1 teaspoon dried oregano (or 1 sprig fresh)
1/2 teaspoon paprika
1 x tin diced tomatoes
4 x cups veggie or bone broth
2 x cups water
3/4 cup quinoa, rinsed
1 x bunch (or 4 handfuls loose leaves) spinach
1 x tin chickpeas, drained and rinsed
1 x handful parsley, roughly chopped
To serve; squeeze of lemon juice, shaved parmesan cheese/nutritional yeast
Directions
Add 1 tablespoon extra virgin olive oil to a soup pot on medium heat. Add the onion and saute for 5 minutes. Next add the garlic, carrot, radish, cumin, thyme, oregano, paprika and a pinch of salt and pepper and saute for another 4-5 minutes. Next add the quinoa, tinned tomatoes, broth and water and mix well. Bring the soup to a boil, cover partially and then reduce heat to a simmer for 20-25 minutes. Add spinach and chickpeas for another 5 mins. Lastly stir through the parsley and then divide between bowls and serve with a squeeze of lemon juice and a sprinkle of shaved parmesan (or nutritional yeast for vegan).
