Quick Quinoa Soup recipe for One Person
Some people don’t like leftovers so here’s a quick and easy recipe for a delicious, healthy, hearty vegan soup. There are no unhealthy fats, no oils and everything is cooked in one pot. For anyone worried about getting enough protein, this soup is protein-packed with whole-plant protein (20 grams of protein).
1/2 cup quinoa, uncooked
2 cups filtered water or vegetable stock
3/4 cup thinly sliced green cabbage
2 green onions, chopped
1 medium-sized carrot, peeled and thinly sliced
5 large mushrooms, washed and sliced, stem removed (optional)
few dashes each of oregano, garlic powder and tarragon
1/4 cup frozen peas
1 cup chopped fresh spinach
1-2 tablespoons coconut aminos
Place all ingredients except for peas, spinach and coconut aminos in a small saucepan and bring to a boil. Cover, reduce heat to low and cook for 13 minutes. Add peas and spinach and cover. Cook for another 2 minutes or until spinach is wilted. Remove from heat element and let sit for 5 minutes. Taste soup to see if it needs more flavor.
Pour into a large bowl and eat right away with a spoon.
You can use vegetable stock instead of adding water, but I don’t use store-bought stock because they contain oils and/or preservatives. I add 1-2 tablespoons of coconut aminos, oregano, garlic powder, onion powder, paprika and tarragon to make my own flavorful and fresh stock.
Nutritional information (source: cronometer.com)
Calories: 451 Protein 20 grams Net carbs: 68 grams Fat: 6 grams