The ultimate winter wellness bowl, this Moroccan spiced quinoa vegetable soup is packed full of plant-based protein, fibre, antioxidants, phytonutrients, vitamins and warming anti-inflammatory spices!
Like all Swoon Food recipes, this low histamine soup is very quick and easy to make and is free from gluten, dairy, sugar and oil. Adding a handful of fresh spinach leaves to each serving bowl before you spoon in the hot soup lightly cookes the spinach so that it still retains it’s vibrant green colour.
It’s the perfect recipe for prepping ahead, cook up a big batch so you’ve got a delicious meal ready to go all week. It also freezes nicely so you can pop any extra into the freezer for another day.
Serve this vibrant soup with some fresh coriander leaves, a swirl of unsweetened coconut yoghurt and a side of seedy bread.
Moroccan Quinoa Vegetable Soup (High Protein Vegan Recipe)
Serves: 4
Prep time: 10 minutes Cook time: 30 minutes
6 cups filtered water
1 Tbsp vegetable bouillon (or veggie stock)
1/2 cup quinoa, rinsed & drained
1 medium orange sweet potato
3 medium carrots
1 Tbsp Moroccan Spice powder
2 cloves garlic, crushed
1 knob fresh ginger, grated (or 1 tsp ground ginger)
1 knob fresh turmeric, grated (or 1 tsp ground turmeric)
salt + pepper
1 can chickpeas, rinsed & drained
4 handfuls baby spinach leaves
To serve (optional):
fresh coriander
coconut yoghurt
seedy bread
Place the water, vegetable bouillon and quinoa in a large saucepan, add a lid and bring to a simmer over medium heat.
Peel the sweet potato and carrots, chop into cubes and add to the pan of simmering water.
Add the ground spices, crushed garlic, ginger, turmeric, salt, pepper and chicpeas.
Allow the soup to simmer gently for 15 minutes until you can easily push a fork through the veggies and the quinoa is cooked.
Place a handful of spinach into the bottom of each serving bowl then spoon soup overtop. Top with fresh coriander, a swirl of coconut yoghurt and a side of seedy bread if desired.
Store any leftover soup in a sealed container in the fridge for up to 5 days.
