This flavor-packed soup is a simple meatless meal sure to please vegetarians and omnivores alike.
1poblano pepperdiced with seeds removed
1medium sweet potatodiced
1 ¼tspground coriander
1 ¼tspground cumin
1 15-ozcan cannellini beansdrained and rinsed
5ouncesbaby spinachroughly chopped
Salt and pepper to taste
In a large pot, heat 2 tsp olive oil over medium-high heat until hot. Add garlic, sweet potato, and diced poblano pepper (option to save some of the pepper for garnish). Cook 4-5 minutes or until softened.
Add coriander, cumin, paprika, and quinoa to the pot. Stir frequently for 1-2 minutes or until fragrant.
Next, add beans, vegetable broth, and water. Bring to a boil, then reduce to medium-low and simmer for 10 minutes. Add salt and pepper to taste. After 10 minutes, add spinach and cook another 4-5 minutes or until quinoa is fluffy and spinach has wilted. Taste and adjust seasonings.
While soup is simmering, combine Greek yogurt, juice from the lemon, 1 tablespoon water, and a pinch of salt and pepper.
Divide soup evenly between 2-3 bowls. Top with lemon yogurt mixture and remaining diced pepper pieces. Enjoy!