Description
This high-protein gluten-free soup is perfect for March! Packed with flavor and nutrition.
Ingredients
Scale
- 1 cup quinoa
- 4 cups vegetable broth
- 2 cups kale, chopped
- 1 can chickpeas, drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon paprika
- 2 cloves garlic, minced
- 1 onion, diced
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
- Stir in quinoa, vegetable broth, cumin, and paprika. Bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Add kale and chickpeas, cooking until heated through.
- Season with salt and pepper before serving.
Notes
- This soup can be modified with your choice of vegetables.
- For a spicier version, add red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg