Vegan MoFo: Spinach Soup With Asparagus And Quinoa
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October is Vegan Month of Food. Vegan Soapbox will have something about vegan food virtually everyday for the month of October. Today: Simple Vegan Recipe for Spinach Soup with Asparagus and Quinoa.
This recipe is adapted from a recipe by Colleen Patrick-Goudreau, author of The Joy Of Vegan Baking and animal advocate extraordinaire. She does a podcast, blog, forum and more at: http://www.compassionatecooks.com/. I highly recommend her website, her podcast and all her work! She will help you become a vegan, stay a vegan, and find your vegan voice.
The original Garlic and Greens Recipe video: http://vimeo.com/1978192?pg=embed&…. The original recipe calls for potatoes rather than asparagus and recommends barley rather than quinoa. It also uses fresh greens, not frozen. Quinoa here gives you more protein than barley. Quinoa is a COMPLETE protein. And the asparagus makes this soup a bit lighter fare than if we had added potatoes. Asparagus also cooks more quickly, so that makes this meal fast and easy. It’s a healthy soup that’s great for lunch or dinner.
Ingredients
2-3 tablespoons of olive oil
1 head of garlic, chopped
1 white or yellow onion, chopped
7 cups of vegan vegetable broth
16 ounce bag of frozen spinach, thawed
12 ounce bag of frozen asparagus, thawed
1/2 cup quinoa
Directions
Saute garlic and onions in oil for about 5 minutes.
Add broth.
Add everything else.
Bring to a boil.
Simmer for about 20-30 minutes.
Serve with bread or salad.
I have not heard of quinoa before, but I am intrigued as I recently was diagnosed with Celiac. Among other things, I cannot have barley, so I have been searching for a good replacement. I have started using lentils in my soup more, but I will have to take a look at quinoa.
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Wikipedia on quinoa: http://en.wikipedia.org/wiki/Quinoa
I love the stuff. You can use it where ever you would use rice. And it’s a complete protein.
You can often find it in the bulk bin sections of grocery stores or in the boxed dry food section (near the couscous, rice, etc.)
Thank you for this recipe. I am making it tonight. Just wanted to let your readers know to rinse the quinoa several times and soak it for about 30 minutes before cooking it or adding it to a soup. And change water. This will make the quinoa come out fluffier and taste better too..
thanks…
krista
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