This soup was a bowl-full of creamy green goodness. It had a wonderful flavor combination and was not at all bitter or too spinach-y. It was incredibly easy to make and a fabulous way to get more greens into our meal, and/or use spinach that was on the brink. The original recipe called for quinoa, and I would have used that except I had some leftover quinoa salad I was using as a side, so I used barley instead and we all really liked it.
Adapted from this recipe.
Green Goodness Soup with Quinoa
- Olive oil
- 1 large onion, chopped
- 1 tsp minced garlic
- rounded 1/4 tsp powdered ginger OR 1 TBLS fresh grated
- 2 cups peeled and diced potatoes
- 4 cups vegetable broth
- 4 cups packed baby spinach
- 2 cups packed kale/collard green/mustard greens (broccoli even?)
- 2 cups cooked quinoa or barley
- salt and pepper to taste
-- Begin by cooking your grain
-- Saute onion 10 minutes until golden brown, add garlic and ginger and saute an additional minute
-- Add broth and potatoes and bring to a boil. Reduce heat, cover, and simmer 10-15 minutes until potatoes are soft.
-- Add greens and stir until wilted and completely cooked (3-4 minutes).
-- Puree until smooth
-- Add grain and stir until incorporated.
-- Season to taste.