A hearty, protein-packed vegetarian soup perfect for a chilly night.
Created by: Wellory Nutritionist Paige
Prep time: 10 minutes
Cook time: 30 minutes
Great source of…
✓ Vitamins E
1 teaspoon olive oil
1 small onion (diced)
2 cloves garlic (minced)
2 large carrots (chopped)
2 large handfuls fresh spinach
1/2 teaspoon turmeric
1 pinch nutmeg
1 tsp cumin
2 tsp chili powder
Salt to taste
2 heaping tbsp tomato paste
1 cup quinoa
2 15.5 oz cans of cooked black beans
3 cups low-sodium vegetable stock
1 large sweet potato, or 2 small/medium sweet potatoes peeled and diced
1 teaspoon hot sauce
Heat olive oil in a medium pot over medium-high heat
Add onion, garlic, carrots, and salt and sauté for 5 minutes, until onions are clear
Add tomato paste, black beans, broth, spices, hot sauce and quinoa
Bring to a boil then lower heat to medium and add sweet potatoes
Cover pot and let simmer for 30 minutes, until potatoes are tender
Scoop into serving bowls, top with dollop of greek yogurt and enjoy!
Don't love spice? Hold off on the hot sauce!
Add fried egg on top for breakfast or mix cold leftovers into salad for lunch or dinner!