Try this Quinoa Soup recipe, or contribute your own.
Suggest a better description1. Heat oil in a large saucepan or dutch oven over medium-high heat. Add onion, carrots, celery and garlic and season with salt and pepper. Saute, stirring occasionally, for 5-7 minutes or until the vegetables are soft.
2. Add stock, chickpeas, quinoa, tomatoes, tomato sauce, and Italian seasoning to the pot and stir to combine. Season with salt and pepper. Bring to a boil, reduce heat and simmer, partially covered, for 20-25 minutes.
3. When ready to serve, stir in spinach and cream. Taste and adjust seasonings as necessary.
4. Divide into bowls and top with grated Parmesan.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2357g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2812 | ||
Calories from Fat: 1030 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 114.4g | 153 % | |
Saturated Fat 56g | 280 % | |
Monounsaturated Fat 35g | ||
Polyunsanturated Fat 16g | ||
Cholesterol 269.5mg | 83 % | |
Sodium 3607.7mg | 124 % | |
Potassium 5584.7mg | 147 % | |
Total Carbohydrate 367.9g | 108 % | |
Dietary Fiber 53.1g | 212 % | |
Sugars, other 314.8g | ||
Protein 92.7g | 132 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2812
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