Ingredients
Scale
- 1 small onion, finely chopped
- 1 tbsp extra-virgin olive oil or coconut oil
- 3 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 tbsp ground cumin
- 1 tbsp ground turmeric
- 1 tsp ground ginger
- 5–6 cups veggie stock
- 1 bag of golden potatoes (or a sweet potato)
- 1 can organic chickpeas, rinsed
- 1/4 cup dry quinoa
- 2 cups spinach
- 1/3 cup full fat coconut milk
- sea salt and pepper to taste
Instructions
- In a large soup pot, heat oil to medium. Add onions + garlic and saute for 5 minutes.
- Add carrots and celery, saute for another 5 minutes. Then add all the spices and saute for a minute.
- Next add the veggie stock and then the potatoes. Bring to a soft boil, add quinoa and reduce to a simmer until quinoa is fully cooked about 15 minutes. Add canned chicks peas and let simmer another 5 minutes.
- Add coconut milk and spinach just before serving. Garnish with fresh herbs of your choosing.
- Keep in fridge for up to a week!
- Prep Time: 10
- Cook Time: 10
- Category: Lunch, Dinner