Creamy Italian Quinoa Soup

Creamy Italian Quinoa Soup

This creamy Italian quinoa soup is not only incredibly delicious, but it also contains protein, fiber, and essential vitamins and antioxidants.

Ingredients

• 1/4 cup water
• 4 celery ribs chopped
• 4 cups vegetable broth
• 1/2 cup raw cashews
• 3 garlic cloves crushed
• 4 - 6 cups fresh spinach
• 1 white onion chopped
• 2 tablespoons olive oil
• 1 teaspoon miso paste
• 4 medium carrots chopped
• Salt & pepper to taste
• 1/3 cup white quinoa uncooked
• 1 tablespoon dried Italian herbs
• 1 15oz can Tuttorosso Tomato Sauce
• 1 15oz can chickpeas, drained & rinsed
• 1 14.5oz can Tuttorosso Stewed Tomatoes
• 2 tablespoons nutritional yeast + more if desired

Instructions

1. Heat oil in a large saucepan or dutch oven over medium heat. Add onion, carrots, celery and garlic and saute until carrots have started to soften, about 5 minutes. Season with salt and pepper.
2. Add chickpeas and quinoa to the mixture.
3. Roughly chop the stewed tomatoes, then add them, along with the juice, to the pot with the sauce, broth and herbs and stir to combine. Season with a bit more salt and pepper. Bring mixture to a boil, reduce to simmer and simmer, partially covered, for 20 - 30 minutes (or longer if desired).
4. While the soup is cooking, add the cashews, nutritional yeast, miso, water and 1/2 cup of the soup broth (just scoop it from the pot) into a high-powered blender and blend on high until smooth and creamy. This is your "cream"!
5. When ready to serve, stir in spinach and cashew cream. Taste and adjust seasonings as necessary (I stirred in a touch more nutritional yeast). Enjoy your soup!