Making Thyme for Health · by Sarah Rotavera★ 5.0 (37)
Quinoa Chickpea and Spinach Soup
NUTRITION · PER SERVING—
CAL 18%·PRO 27%
CARBS 55G60% OF CAL
12G FIBER13G SUGAR30G OTHER
FAT 11G28% OF CAL
1G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetable and legume soup with quinoa, chickpeas, and spinach in a tomato-herb broth. Hearty and nourishing, this makes a satisfying vegetarian dinner.
mainamericansoupbeans🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons oil (I like avocado oil)
- 1 yellow onion (finely chopped)
- 3 garlic cloves (minced)
- 3 medium-size carrots (peeled and finely chopped)
- 3 cups chopped spinach
- 5 cups vegetable broth
- 14.5 ounces diced tomatoes
- 2 sprigs fresh rosemary
- 1 teaspoon dried thyme
- 1/2 cup uncooked quinoa (rinsed*)
- 1 15-ounce can chickpeas (drained and rinsed)
- juice of 1 lemon
At a glance
PER SERVING
CAL 18%·PRO 27%
CARBS 55G60% OF CAL
12G FIBER13G SUGAR30G OTHER
FAT 11G28% OF CAL
1G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 1264mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 645mg
- Calcium
- 149mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 1264MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.