vegetarian By Mercedes Aspland / January 24, 2014 At the moment soup is my new friend and the new year is seeing me trying to lose the weight I put on giving up smoking last year. I am already on my way but it has lead me to think up different soup recipes. Now if you don’t love spinach then what is wrong with you? When making this soup, I wanted it to be very filling and thought that the addition of protein would be one way to do his and I love quinoa so much I decided to add it to this soup. It gives it a much thick consistency than a normal spinach soup, but I was well and truly stuffed after one bowl, which can’t be bad. If you are cooking with spinach I always think it needs some nutmeg otherwise it can be a bit bland, which is probably why there are a lot of people that don’t go for it but add some spice and it totally lifts it. So enough of ranting about how to cook spinach and here is the recipe. Creamy Spinach & Quinoa Soup Serves 4 Ingredients 300g spinach 150g quinoa 1 onion, chopped 4 garlic cloves, crushed 2 Tbs nutmeg 1 Tbs cinnamon 500ml vegetable stock 100ml oat cream 2 Tbs nutritional yeast 2 Tbs lemon juice 1 tsp olive oil (medium or mild) Method Heat the oil in a large saucepan and add the onion. Cook on a ow heat for about 5 minutes or until onion begins to soften (if it gets a bit dry then add a dash of water or if you are not bothered about the calories an touch more oil). Add the garlic and cook for 2 more minutes. Now add the quinoa and stir through, add the stock and bring to the boil. Reduce the heat on the pan and simmer the quinoa for about 10 minutes and then add the spinach a handful at a time. Once the spinach is wilted, remove from the heat and blend. Return to the heat and add the nutmeg, cinnamon, water to desired consistency and season with salt and pepper. Bring to the boil. Reduce the heat and stir in the oat cream, nutritional yeast and lemon juice. Double check your seasoning and serve with crusty wholemeal bread, although only have 1 slice if your are counting the calories!