Hands-On Time: 15 minutes
Ready In: 45 minutes
Yield: 4-6 servings
1 TBSP olive oil
1 organic onion, chopped
2 teaspoons kosher salt (or half as much table salt)
1 tsp. minced garlic cloves
1 pound skin-on boiling potatoes, diced into 1/2-inch cubes
1 quart organic vegetable broth
a pinch of chili flakes (optional)
1 bunch spinach, washed, thick ribs removed, and chopped
3 cups water
1 c. red quinoa, cooked + 2 c. water
a pinch of smoked paprika
- Heat the olive oil in a soup pot over medium heat, then sauté the onion with the salt for 5 minutes or until the onions are translucent. Add the garlic and brown for a few more minutes.
- Add the potatoes, the broth, and the chili flakes. Cover the pot and bring to a boil over high heat before turning the heat down to low.
- Simmer for 30 minutes. Add water midway.
- Add spinach and cook for another 10 minutes.
- Meanwhile, add 1 c. quinoa to 2 c. water. Bring mixture to boil and then simmer for 10 minutes.
- Using a blender, food processor, or hand blender, puree half the soup: you want there to be nice chunks of vegetable still, but also a nice, unified background texture. Stir in the cooked quinoa and smoked paprika to taste.
- Serve hot with fresh bread and orange slices.