Creamy Quinoa Coconut Soup
Ingredients
- 1 medium onion, diced
- 1 carrot, diced
- 1 stalk celery, sliced
- 6 cloves garlic, minced (or more)
- 1 cup dry quinoa
- 1/2 tsp fennel seeds
- 2 tsp dry basil
- 1 tbsp Italian Seasoning
- 2 tbsp nutritional yeast
- 1 15oz can chickpeas, rinsed and drained
- 1 28oz can of crushed tomatoes
- 6 cups vegetable broth
- 1 15oz can of full-fat coconut milk
- 2 bay leaves
- 6 sprigs fresh thyme
- 2-3 cups spinach
Preparation
In a large pot, sauté the diced onion, carrot, and celery with a pinch of salt until softened.
Add in the dry quinoa, fennel seeds, basil, Italian Seasoning, nutritional yeast, and chickpeas. Stir and sauté for one minute.
Add the crushed tomatoes, vegetable broth, and coconut milk to the pot. Stir to combine.
Add the bay leaves and fresh thyme to the pot.
Bring the soup to a boil, then reduce the heat to a simmer and cover with a lid. Let it cook for 20 minutes.
Stir in the spinach and allow it to wilt.
Serve the creamy quinoa coconut soup as desired.