Creamy Tomato Quinoa Soup

Serves: 4
Quinoa1 cup
Chickpeas1/2 cup drypressure cook
Diced tomatoes26 oz can
Coconut milk13 oz can
Stock4 tsp
Water4 cupsmore if needed
Tomato paste2 tbsp
Red chili flakesto taste
Oreganoto taste
Garlic4 clovesshredded
Celery2 stickschopped
Carrots3 mediumchopped
Onion1 largechopped
Spinach2 - 3 cupschopped
Parsley1/3 cupchopped
Olive oil2 tbsp
Saltto taste
Pepperto taste
Cheeseto tasteshredded
  • Fry onions, garlic, celery, and carrots with salt and pepper until soft
  • Add tomato paste and mix well
  • Then add broth, diced tomatoes, chickpeas, quinoa, and chili flakes
  • Bring to boil, then cover and simmer for 20 minutes
  • Add coconut milk and spinach, mix until spinach wilts
  • Finally add oregano, adjust salt and pepper to taste
  • Garnish with parsley and shredded cheese