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1
Heat the oil in a large soup pot.
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2
Add the onion and saute over medium-low heat until translucent.
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3
Add the carrots and garlic and continue to saute until all are golden, about 5 minutes.
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4
Add 6 cups water, followed by the bouillon cubes, tomatoes, quinoa, beans, curry powder, cinnamon, and nutmeg.
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5
Bring to a rapid simmer, then cover and simmer gently for 15 to 20 minutes, until the quinoa is tender.
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6
Add the spinach and cover.
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7
Cook for just a minute or two, until it is wilted, then stir it into the soup.
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8
Adjust the consistency with a little more water if the soup is too dense; season with salt and pepper and serve.
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9
For a delicious soup-and-salad meal, pair this with Mixed Greens with Sprouts, Apple, and Daikon (page 179) and serve with fresh whole-grain olive bread or a fresh flatbread such as pita or lavash.
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10
To complete the meal without using further recipes, serve with vegan cheese quesadillas (use a griddle on the stovetop or bake in a 400F oven) or simple nachos (tortilla chips topped with melted vegan cheese and, if youd like, some green chiles), and a salad of mixed greens, tomatoes, peppers, and olives.
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11
Calories: 181
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12
Total Fat: 5g
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13
Protein: 7.5g
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14
Carbohydrates: 26g
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15
Fiber: 6g
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16
Sodium: 280mg
