Mushy Cold Busting Soup

I made a big batch of this delicious mushy, easy on the stomach, cold busting soup to bring to work during the week. This is a super low maintenance recipe for your Sunday meal prep.

  • 32 oz chicken broth, low sodium

  • 32 oz water

  • 1 cup quinoa

  • 4-5 carrots, chopped

  • 4-5 small russet potatoes, chopped

  • 4 garlic cloves, minced

  • 1 bunch of spinach

  • 1 can of chickpeas

  • 1 teaspoon cayenne

  • 1 tablespoon turmeric

  • 1 teaspoon thyme

  • 2 tablespoons of grated ginger

  • salt and pepper to taste

  • olive oil to taste

Pour chicken stock in a deep dish pot with the quinoa, bring to a boil. After about 10 minutes, add in the carrots, garlic and potatoes and spices (I love spicy soup, especially in the winter so feel free to adjust accordingly). Add in the 32 oz of water. Cook for about 20 - 30 minutes or until veggies are tender and mushy. Next, add in chickpeas and cook for another 5 minutes. Once the soup is done, turn off the stove and mix in the spinach and ginger until wilted. Plate the soup and drizzle some olive oil atop as well as some salt and pepper to taste.

Kendall Knysch