We had some friends over for dinner the week before last and it was just starting to get cold out. One of the guests was vegan which I actually love because it’s a challenge! So I made this delicious AND vegan Winter Soup in my slow cooker. Thanks to Oh She Glows for the base recipe!
Don’t be scared! It seems like a lot of ingredients but you just chop them all up and throw them in.
Quick tip: I doubled this recipe and it fed 7 of us at dinner and there were leftovers for another night. Always make enough for leftovers! It means less time cooking.
Winter Soup (serves 4-5)
1 large carrot
1 cup red quinoa, uncooked
1 Tbsp olive oil
1 medium onion
1 medium zucchini
3 cloves garlic
1 vegetable bouillon cube (not low sodium)
6 cups water
15oz can diced tomatoes
15oz can black beans
1 tsp curry powder
1/2 tsp sea salt
pinch of cinnamon
pinch of nutmeg
pinch of black pepper
2 cups baby spinach
Chop carrot, onion, and zucchini. Heat the oil then sauté onions over low heat until translucent.
Add the carrot, zucchini and garlic and continue to sauté for 5-7 minutes.
While that’s cooking, in separate pot, boil 6 cups of water and add bouillon cube. Stir until dissolved. Combine sautéed veggie, bouillon water, and all other ingredients, except for spinach, in a large pot. Bring to boil and then simmer for 20 minutes.
Chop spinach and add to pot. Simmer for 15+ minutes. The longer the better.
What’s your favorite Winter Recipe?