Spinach Quinoa Vegetable Soup Vita Mix Recipes

SPINACH, QUINOA, VEGETABLE SOUP (VITA MIX)

Steps:

• Briefly steam fresh spinach approx 5 min, until wilted & tender. Cook quinoa in seperate saucepan until liquid absorbed, approx 10-15 minute Saute garlic and onion in small pan with butter or olive oil until onion is clear & tender.
• In Vita Mix or blender, puree carrots & celery. Add tender onion & garlic and spinach. Puree all together. Add cooked quinoa and process on high until quinoa is liquified. May need to use a small amount of the chicken stock in Vita Mix or blender.
• In large soup pot combine remaining chicken stock and spinach, vegetable & onion puree, and quinoa puree. Heat until warm.
• (If needed, return portions of the spinach, vegetable, quinoa and chicken stock to Vita Mix to puree further. Fill Vita Mix container or blender container only 1/2 full at a time--be sure lid is on tightly so hot soup does not splash out at you! Process on high until soup is frothy and creamy.).

VEGETABLE SOUP WITH QUINOA

Steps:

• Heat oil in a large stock pot over medium heat. Stir in onions, bell peppers, carrot, celery, garlic, cumin, and chili powder. Cook until vegetables are tender, about 10 minutes.
• Mix in crushed tomatoes and green chile peppers. Pour in broth, chickpeas, and quinoa. Season with salt and pepper. Bring to a boil; reduce heat to low and simmer for 30 minutes.
• Mix corn into the soup until heated through, about 5 minutes. Serve in bowls and top with avocado.

SPINACH VEGETABLE SOUP

Steps:

• In a Dutch oven, saute onion and celery in butter until tender. Add the broth, potatoes, turnip, carrot, green pepper and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. , Stir in spinach and corn; cool slightly. Puree half of the soup in a blender; return to the pan and heat through.

LEMONY QUINOA-AND-SPINACH SOUP

Steps:

• In a small pot, bring broth, dill sprig, lemon peel, and garlic to a boil. Season with salt. Reduce heat and simmer, covered, 10 minutes. Uncover; remove dill sprig and lemon peel. Increase heat to medium-high and add quinoa; cook, stirring occasionally, until tender, 8 to 10 minutes. Remove from heat. Stir in spinach, chopped dill, and lemon juice. Drizzle with oil, season with pepper, and serve.

QUINOA, CHICKPEA AND SPINACH SOUP

Steps:

• Sauté onion and garlic for 3 - 5 minutes in the olive oil over medium heat in a large pot.
• Stir in the carrot and spinach, continue to cook for about 2 minutes.
• Add the vegetable broth, chopped tomatoes with their juices, thyme, rosemary and the quinoa. Bring to a low boil, cover and cook for about 15 minutes.
• Add the chickpeas and cook for 5 more minutes, until heated through.
• Before serving, add the lemon juice and stir to combine.

QUINOA AND VEGETABLE SOUP

Steps:

• Heat olive oil and butter in a large pot or Dutch oven over medium heat; cook and stir onion, garlic, carrot, and celery until softened, 5 to 10 minutes. Add parsley, basil, bay leaf, thyme, chicken broth, and tomatoes; bring to a boil. Reduce heat and simmer until heated through, 10 minutes.
• Stir cabbage, kidney beans, and quinoa into the soup. Cover and simmer until quinoa is tender, 30 minutes. Garnish each serving with Parmesan cheese.