Mexican Spiced Quinoa Vegetable Soup
Self-care comes in many forms, and sometimes it’s in the shape of a BIG pot of nourishing soup! Whip up a fresh batch at the beginning of the week to have a cozy bowl available any time you need a dose of TLC. Filled with healing spices, plant-based protein, vibrant veggies, lime, and leafy greens too, there’s nothing like a warming bowl to brighten your body and soul!
Serves 6 to 8
- 2 tablespoons olive or avocado oil
- 1 onion, chopped
- 2 large carrots, thinly sliced
- 2 stalks celery, thinly sliced
- 2 cloves garlic, minced
- 2 teaspoons cumin
- 1 teaspoon oregano
- 1 teaspoon paprika
- ½ teaspoon crushed red pepper flakes
- 1½ teaspoon sea salt (or to taste)
- 4 to 5 cups vegetables, chopped (zucchini, yellow squash, red bell pepper, and cauliflower work well)
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 1 cup of water
- ½ cup quinoa
- 1½ cups cooked black beans (or one 15-ounce BPA-free can, rinsed and drained)
- 1 cup cherry or grape tomatoes, halved (use glass or canned if fresh not available)
- 4 cups spinach, loosely packed
- Juice of 1 large lime (reserve until the end)
- ½ cup cilantro (reserve half for garnish)
Garnish each bowl with a wedge of lime, sliced avocado, and extra cilantro
- Heat oil in a Dutch oven or large pot over medium heat. Add onion, carrots, and celery and sauté until tender about 5 to 6 minutes.
- Next, add in the garlic, cumin, oregano, paprika, red pepper flakes, and sea salt. Cook for one minute until the mixture is well-coated.
- Add in the chopped vegetables of choice and sauté (reserving tomatoes and spinach until the end). Cook for 5 minutes until softened.
- Add in the tomato paste, broth, and water and bring to a boil. (Adjust liquid amount if necessary.) Reduce to a simmer and cover for 10 minutes.
- Next, add in the quinoa and black beans and cook for an additional 15 minutes or until all the vegetables can be pierced with a fork.
- Turn off the heat and add in the tomatoes, 1/4 cup cilantro, and spinach. Mix with a spoon to distribute evenly. Squeeze the juice of one lime into the pot and season with additional salt and pepper to taste.
- Serve hot with an extra squeeze of lime, cilantro, and crushed red pepper flakes!
NOTE: Use additional broth if the soup becomes too thick after refrigerating.