Description

Warm your soul with a nourishing bowl of Quinoa Soup with Kale and Potatoes. This hearty, vibrant soup bursts with flavor, combining protein-rich quinoa, nutrient-packed kale, and creamy Yukon Gold potatoes. Perfect for chilly evenings or cozy gatherings, it’s not just a meal; it’s a comforting experience that brings back fond memories.

Ingredients

Scale

1 cup quinoa, rinsed
2 cups chopped kale
2 medium Yukon Gold potatoes, diced
1 medium onion, diced
3 cloves garlic, minced
4 cups low-sodium vegetable broth
2 tbsp olive oil
1 tsp dried thyme
Salt and pepper to taste
Juice of 1 lemon

Instructions

In a large pot, heat the olive oil over medium heat. Sauté the diced onion and minced garlic until translucent (about 5 minutes).
Add the diced potatoes and rinsed quinoa to the pot. Stir for a couple of minutes to absorb flavors.
Pour in the vegetable broth and bring to a boil. Reduce heat to low and simmer for 15 minutes until potatoes are tender.
Stir in the chopped kale during the last 5 minutes of cooking.
Season with salt, pepper, thyme, and finish with lemon juice.
Serve warm in bowls, garnished with extra lemon or cracked pepper if desired.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1 bowl (about 300g)
Calories: 220
Sugar: 2g
Sodium: 320mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 6g
Protein: 7g
Cholesterol: 0mg

Keywords: For added protein, consider throwing in some beans or swapping kale for spinach. Store leftovers in an airtight container in the fridge for up to five days or freeze for up to three months.