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)

Ingredients:

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

Instructions

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.

Enjoy!

What’s your favorite Winter Recipe?