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


  1. 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.
  2. 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.
  3. Simmer for 30 minutes. Add water midway.
  4. Add spinach and cook for another 10 minutes.
  5. Meanwhile, add 1 c. quinoa to 2 c. water. Bring mixture to boil and then simmer for 10 minutes.
  6. 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.
  7. Serve hot with fresh bread and orange slices.
*Cooks note: Kale can be added in place of spinach. The soup can also be enhanced with smoked sausage and chicken broth if interested in a more savory soup.
* Original recipe from Disney Family