Quinoa Soup with Kale and Potatoes
This quinoa soup with kale and carrots has been one of my favorite soups for a really long time. It's super easy to make, packed with nutrients, and so yummy! Besides, it's of course vegan and also gluten-free!
Servings 4 servings
Calories 355kcal
Ingredients
- 1 large onion, diced
- 1 cup quinoa (uncooked)
- 4 cups chopped kale
- 17.6 Oz russet potatoes, cubed
- 1 28 Oz can diced tomatoes
- 3 large carrots, sliced
- 5 cups vegetable broth
- salt
- pepper
- chopped fresh parsley, to serve (optional)
Instructions
- Heat some oil in a large pot and sauté the onion for about 3 minutes. For an oil-free version, you can also sauté the onions in water.
- Add the remaining ingredients and cook for 20 minutes (with a closed lid).
- Sprinkle with fresh chopped parsley and serve with whole-wheat baguette.
Nutrition
Calories: 355kcal | Carbohydrates: 73g | Protein: 13g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 1103mg | Potassium: 1118mg | Fiber: 14g | Sugar: 15g | Vitamin A: 8950IU | Vitamin C: 85mg | Calcium: 110mg | Iron: 1.8mg