Bean Soup with Quinoa and Spinach

Soups | Turkish cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Bean Soup with Quinoa and Spinach

Ingredients

Chicken Broth - 1½ l
Quinoa - ½ cup
Canned Baby Beets - 15.9 oz
Spinach - 7.1 oz
Tomatoes - 15.9 oz
Onion - 1 piece
Turnips - 3 pieces
Garlic - 2 cloves
Red Curry Powder - 2 teaspoons
Nutmeg - a pinch
Cinnamon - a pinch
Olive Oil - to taste
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Peel the onion, garlic, and carrots. Dice the onion, slice the carrots thinly, and chop the garlic.

Step 2

Heat olive oil in a large pot. Add the onion and sauté over medium heat until soft, about 5 minutes. Add the carrots, garlic, and curry powder, and continue cooking for another 5 minutes, stirring the vegetables constantly. Add the tomatoes and simmer for 5 minutes.

Step 3

Pour hot broth or water into the pot, add the beans, well-rinsed quinoa, cinnamon, and nutmeg. Bring to a boil, then cover the pot and simmer on low heat for 15–20 minutes, until the quinoa is cooked. Season the soup with salt and pepper.

Step 4

Cut large spinach leaves in half, leave smaller ones whole. Add the spinach to the soup and cover the pot. Cook for 1–2 minutes until the leaves wilt, then stir and remove from heat.