The Iron You

Green Soup with Quinoa

Adapted from Eating Well

Ingredients

Serves 4

1 medium onion, chopped

1 clove garlic, minced

1 tablespoon grated fresh ginger

2 tablespoons olive oil

¼ teaspoon red pepper flakes

⅛ teaspoon paprika

½ teaspoon fine grain sea salt

2 cups peeled and diced potatoes

4 cups / 1 lt vegetable stock

4 cups / 4.2 oz / 120 gr fresh baby spinach

2 cups / 4.2 / 120 gr kale, chopped

juice of one lemon

2 cups cooked quinoa (about 1 cup uncooked quinoa)

Directions

Heat the olive oil in a large saucepan over medium heat. Add onion and saute for about 3 minutes, until translucent. Add garlic, ginger, red pepper flakes, paprika, and salt and saute for 2 minutes or until the spices are nice and fragrant. Add the potatoes and saute for 3 minutes.

Pour in the vegetable stock, bring to a boil and lower to simmer. Cook for 15 minutes, or until potato chunks are cooked. Stir in spinach and kale and cook for further 5 minutes or until the greens are wilted.

In the meantime cook the quinoa.

Remove soup from the heat and with the help of an immersion blender puree soup.

Stir in lemon juice and quinoa. Serve how with a drizzle of olive oil and sprinkled with some red pepper flakes or chopped fresh thyme.