Best Spinach Quinoa Vegetable Soup Vita Mix Recipes

Spinach, Quinoa, Vegetable Soup (Vita Mix) image

Provided by Linda Eden

Categories Grains

Time 20m

Yield 8 1 cup servings, 8 serving(s)

Number Of Ingredients 11

1 onion, chopped
3 -4 garlic cloves, crushed
2 tablespoons butter or 2 tablespoons olive oil
1 -2 raw carrot, cut into chunks
1 cup celery rib, cut into chunks
10 ounces fresh spinach leaves or 10 ounces frozen spinach, thawed
1 cup quinoa, cooked in 2 cups of water until water absorbed (approx 10-15 minutes)
6 cups chicken stock or 6 cups vegetable stock
1 teaspoon dried tarragon
1/2 teaspoon nutmeg
1 dash salt & pepper (optional)

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.).

Nutrition Facts : Calories 190.4, Fat 6.6, SaturatedFat 2.6, Cholesterol 13, Sodium 328.1, Carbohydrate 24.2, Fiber 3, Sugar 4.2, Protein 9

Quinoa, Chickpea and Spinach Soup image

Provided by Laka

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 onion, chopped
3 garlic cloves, chopped
2 carrots, finely chopped
250 g spinach, frozen leaves
5 cups vegetable broth, from 1 cube
400 g chopped tomatoes, canned
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
100 g uncooked quinoa, rinsed
250 g chickpeas, drained and rinsed
1/2 lemon, juice of

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.

Nutrition Facts : Calories 257.7, Fat 6.2, SaturatedFat 0.8, Sodium 265.3, Carbohydrate 43.2, Fiber 8.6, Sugar 5.7, Protein 10.1