dinner recipe · #00727
Tomato Spinach Basil Quinoa Soup
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 40 min
- Servings
- 6
- Difficulty
- Level 2
- Ingredients
- 11
Prep15 min
Cook25 min
Inactive0 min
Total40 min
Ingredients
- 1 cupQuinoa
- 6 cupsVegetable Broth
- 10 ozTomato
- 8 ozSpinach
- 1 onionYellow Onion
- 3 clovesGarlic
- 1 tbspOlive Oil
- 1 tspBasil
- 1 tbspApple Cider Vinegar
- ¾ tspTable Salt
- ¼ tsp, groundBlack Pepper
Instructions
- Prepare the Quinoa: rinse it, and drain it first if it is canned. Wash the Tomato and Spinach under running water and keep leafy greens separate from raw meat and poultry; chop them with the Yellow Onion and mince the Garlic.
- Heat the Olive Oil in a soup pot. Cook the Yellow Onion, Tomato, Spinach, and Garlic for 6 minutes.
- Stir in the Basil, Apple Cider Vinegar, Table Salt, Black Pepper, Quinoa, and Vegetable Broth. Simmer for about 25 minutes until the base and vegetables are tender.
- Stir the Quinoa soup well, adjust only with the listed seasonings if needed, and serve hot.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 6.3 g
- Carbohydrates
- 26.1 g
- Fat
- 4.5 g
- Fiber
- 3.8 g
- Sodium
- 976.8 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
No catalog allergens are listed for the primary ingredients.
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.