Quinoa, Potato, Spinach Soup

Potato
Quinoa
Spinach
Almond Milk
Broccoli
Cauliflower
Mushrooms

Vegetarian and Vegan Friendly

Soup Stock:

To make the stock I steamed a couple of florets of brocolli and cauliflower in an inch of water with some black pepper and chili lime spice mix. Once the veggies were done with their steam bath I popped them in my blender along with the water. To achieve the desired soup consistency I thinned out this mixture with almond milk.

Soup Base:

Prepare two small pots, one for the potatoes/mushrooms and one for the quinoa.

The quinoa was simply boiled in water until it was cooked.

I cubed and boiled the purple potatoes and chopped mushrooms in a little bit of salt water, when they were done cooking I poured off the water and cooked them in a bit of cocunut oil on medium heat (3-5 minutes) depending on how crunchy you like the outside skin. Then add the quinoa and allow it to be cooked with the potatoes and make sure it gets mixed well, but take care not to break up the potatoes otherwise you'll have mashed potato soup (1 minute). Turn off the heat.

SOUP Time

Combine the blended stock with the potato, mushroom and quinoa mixture and serve with fresh spinach mixed into the soup. Here I tried plating the soup in two ways. Enjoy!

I absolutely love these purple potatoes.