Zucchini soup with spinach and quinoa
Description
Perfect for lunch. This light yet hearty and healthy soup is great for both adults and children! Zucchini can easily be replaced with young zucchini with tender skin. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Cook the quinoa, thoroughly rinsing the grain several times, then adding water in a 1:1.5 ratio and seasoning with a pinch of salt.
- 2
Step 2
In a heavy-bottomed pot, lightly sauté the diced onion and celery slices in oil.
- 3
Step 3
Dice the zucchini or young squash. Add to a saucepan and sauté for about 3 minutes, stirring.
- 4
Step 4
Pour in the water and cream, and simmer the soup over low heat for 5-6 minutes.
- 5
Step 5
Add the spinach, season with salt to taste, and add a pinch of basil. If using fresh spinach, simply bring to a boil; if using frozen spinach, let it simmer for a couple of minutes.
- 6
Step 6
Blend the soup until smooth.
- 7
Step 7
Place the quinoa onto a plate using a cooking ring and pour the soup around it. Sprinkle with a little grated cheese and garnish with herbs. Serve immediately.