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