Creamy Quinoa Coconut Soup


๐Ÿ”น1 medium onion, diced
๐Ÿ”น1 carrot, diced
๐Ÿ”น1 stalk celery, sliced
๐Ÿ”น6 cloves garlic, minced
๐Ÿ”น1 cup dry quinoa
๐Ÿ”น1/2 tsp fennel seeds
๐Ÿ”น2 tsp dry basil
๐Ÿ”น1 tbsp Italian Seasoning
๐Ÿ”น2 tbsp nutritional yeast
๐Ÿ”น1 can chickpeas, rinsed and drained
๐Ÿ”น1 can of crushed tomatoes
๐Ÿ”น6 cups vegetable broth
๐Ÿ”น1 can of full fat coconut milk
๐Ÿ”น2 bay leaves
๐Ÿ”น6 sprigs fresh thyme
๐Ÿ”น2-3 cups spinach


1. In a large pot, add onion, carrot and celery with a pinch of salt and sauteฬ until softened. Add in quinoa, fennel seeds, basil, Italian Seasoning, nutritional yeast and chickpeas.

2. Stir and sauteฬ for one minute then add in crushed tomatoes, vegetable broth, and coconut milk and stir to combine.

3. Add in bay leaves and thyme then bring soup to a boil, reduce to a simmer and cook with a lid on for 20 minutes. Stir in spinach and allow to wilt. Then serve as desired.

4. If you want your soup to be thicker like a stew, then add an extra 1/4 cup of quinoa to the soup and don’t adjust liquids