Quinoa, Chickpea and Spinach Soup

READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sauté onion and garlic for 3 – 5 minutes in the olive oil over medium heat in a large pot.
  • Stir in the carrot and spinach, continue to cook for about 2 minutes.
  • Add the vegetable broth, chopped tomatoes with their juices, thyme, rosemary and the quinoa. Bring to a low boil, cover and cook for about 15 minutes.
  • Add the chickpeas and cook for 5 more minutes, until heated through.
  • Before serving, add the lemon juice and stir to combine.
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