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YOGA THAT LETS YOU BE YOU

Zesty Spinach Soup October 4, 2011

I’m so grateful that the temperatures are cooler….fall is truly my favorite time of year.  It’s also the time when I bring out my big soup pot….another one of my favorite things is a meal that can be made in one pot.  Simple ingredients, minimal time, and oh so good yummines that just gets better as the week extends.  The first soup made this season in our family kitchen was Zesty Spinach Soup from Tosca Reno’s Eat Clean Cookbook.  This soup is great for a quick meal packed with vital nutrients, and most of the ingredients may already be in your pantry.  If you’re real hungry it’s nice to pair it with a green leaf salad, or a grilled provolone cheese sandwich on seeded bread.

This soup includes a hearty helping of spinach which contains high levels of readily absorbed calcium.  And let’s not forget the quinoa, which is a relative to the green leafy vegetable.  Quinoa  is a complete protein, which simple means it includes all nine essential amino acids. Quinoa is also well-endowed with the amino acid lysine, which is essential for tissue growth and repair.  It’s also a good source of magnesium, iron, copper and phosphorus.  But, even with all of that good health news….the bottom line is its good, and very satisfying. 

Let’s get to the YUM!  You’ll need the following ingredients:

2 Tbsp Extra Virgin Olive Oil

1 red onion, peeled and coarsely ( if the onion is large, half will work fine)

1 thick carrot, peeled and coarsely chopped ( 1-2 handfuls of baby carrots sliced on an angle will work fine)

3 cloves garlic, passed through a garlic press, or finely chopped

1 tsp of sea salt

Pinch of black pepper

6 cups low-sodium chicken, or vegetable broth

1 14.5 oz can of low sodium, petite diced tomatoes

1/2 cup of quinoa

2 cups white kidney beans, well rinsed and drained

1 tsp curry powder

Pinch of ground nutmeg

3 cups baby spinach

Heat oil over medium heat in a large soup pot, add onion and saute until translucent.  Add carrots, garlic and salt.  Saute until vegetables are golden, about 5 minutes.  Add stock, tomatoes, quinoa, beans and spices.  Bring to a boil, cover and simmer over low heat for 15-20 minutes, or until the quinoa is tender.  Add the spinach and cover.  Season with salt and pepper and serve hot.

Enjoy!

Want more info on Quinoa?  Visit: WHFoods: Quinoa – The World’s Healthiest Foods

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