This flavor-packed soup is a simple meatless meal sure to please vegetarians and omnivores alike.
For Recipe Redux this month (post next week!) we were challenged to go hunting through cookbooks for a recipe to adapt. Last year I knew exactly which recipe to make; however, this year I had two that I couldn’t decide between. So, rather than picking one, I decided to go with both and just share one of them early.
This recipe is adapted from the white chili recipe found in the Winter Cooking with Blue Apron Cookbook. As the recipe was already packed with veggies and fiber-rich beans, I did make a few tweaks to make it more up my alley. Changes included less garlic, using a combination of vegetable broth and water rather than vegetable bouillon, and spinach instead of collard greens. I also upped the cooking time, as I felt that the quinoa didn’t get fluffy enough after just 10 minutes of cooking.
While not pictured here, the lemon Greek yogurt topping mentioned in the recipe is a must to top your soup with. I like to serve my soup with whole wheat tortillas, but cornbread would also go great.
I’m beyond excited that the week is half way over as my winter break is coming up next week. Yup, turns out working for a university has an awesome perk of getting the same holidays as the students. I can’t wait for days filled with skiing, cooking, and reading!
So here’s a toast to a simple, nutritious recipe to get us through the hectic holiday season!
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Yum! I love the quinoa and sweet potato additions too!
Thanks Rebecca! Hope you give it a try 🙂