olive oil, for sauteing
2 onions, diced
2 teaspoons ginger, diced or grated
5 cloves garlic, minced or grated
4 cups vegetable broth
1 cup bottled water
8 packed cups kale
4 packed cups baby spinach
1/2 cup cooked quinoa or brown rice
fresh lemon juice
nutritional yeast flakes, for garnish, optional
- In a large saucepan heat 2 tablespoons oil over medium-low heat; add onion, season well with salt and pepper; saute until soft, stirring often. Add ginger and garlic saute 3-4 more minutes.
- Add broth, water, kale, spinach and parsley; simmer 20-25 minutes. Taste broth and season with salt and pepper if needed.
- Add quinoa and puree until smooth using an immersion blender, food processor or blender (if using a stand blender hold the lid down with a dish towel so the steam doesn’t blow the top off).
- Serve with a generous squeeze of fresh lemon and a spoonful of nutritional yeast.