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Hearty Spiced Vegetable Soup for the Soul

A festive gluten-free, vegan soup packed with warming spices and delicious flavor!
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Ingredients
  

  • 1 Tbs. olive oil
  • 1 large yellow onion finely chopped (about 2 cups)
  • 2 stalks celery diced
  • 1 cup fresh fennel chopped
  • 1/2 cup quinoa uncooked
  • 1 large carrot peeled and chopped
  • 3 cloves garlic minced
  • 6 cups filtered water or organic vegetable broth
  • 1.5 cups one 15 oz can cooked white or cannellini beans
  • 1/4 tsp Ceylon cinnamon
  • pinch ground nutmeg
  • pinch cloves
  • 1/2 Tbsp fresh thyme
  • 1/2 tsp sea salt
  • fresh ground black pepper to taste
  • 1 Tbsp fresh-squeezed lemon juice
  • 1 bunch lacinato kale coarsely chopped
  • 2 cups pea shoots or baby spinach

Instructions
 

  • Heat olive oil in a large pot and add chopped onion, celery and fennel. Saute over medium heat until translucent.
  • Add chopped carrots and garlic and continue to saute 5 more minutes.
  • Add water/broth, quinoa, beans and spices. Bring to a boil and then simmer for 20 minutes.
  • Add greens and lemon juice, stir and cover to simmer on low for about 20-30 minutes.
  • Add additional seasoning to taste and enjoy!