This soup is a little bit spicy, a little bit sweet, and so, so easy! You can tweak the spices to what you like, and use whatever vegetables you have on hand. While I used quinoa in this recipe, I have also made it without a grain, and either had my protein on the side or stirred in some beans and rice at the end. Makes a chunky, stick-to-your-ribs kinda soup! Perfect for a chilly day. This delicious and easy soup comes out great every time! Make it for dinner one night, and you’ll have leftovers for lunches. ~ Julia Miller, Cambiati Instructor
- 1 medium onion, chopped
- 2-3 cloves garlic, roughly minced
- 1/2 tsp curry powder
- 1-2 tsp smoked paprika
- 1 tsp garam masala
- 3 cups water or broth (this will make a thick soup, for a thinner consistency, add more liquid)
- 3 cups chopped tomatoes (about 1 25-oz tetrapak container. I use Pomi brand from Whole Foods)
- 4 cups non-starchy veggies, roughly chopped (carrots, cauliflower, bell peppers, kale all work well–use whatever you like and have on hand)
- 1 cup quinoa, raw
- 2 ½ tbsp almond butter, raw, unsalted
- Salt and pepper to taste
Add onions and other chopped non-starchy vegetables in a large soup pot; add broth or water. Cook at medium heat, covered, for 5-8 minutes, adding garlic for the last 2-3 minutes. Add chopped tomatoes and stir in spices. Cover and simmer over medium low heat until all is combined and quinoa and vegetables are fully cooked (20-30 min). Remove from heat.
Stir in almond butter and blend with a hand (wand) mixer or allow to cool and use a blender. If you have no time to allow it to cool, blend in small batches to avoid steam buildup. Have a kitchen towel handy in case of a mess!
Season with salt and pepper and enjoy!
As prepared above, this recipe makes approximately 4 servings protein, 4 servings of fat and 18 servings of non-starchy veggies.
By Julia Miller, inspired by Kristina’s recipe on Spabettie.com