Packed vitamins and minerals from antioxidant-loaded green veggies, hearty protein-rich quinoa, and aromatic spices, this luscious green soup will cleanse, nourish and satisfy. Elegantly powerful, it’s simple enough for a quick weeknight meal, served with your favorite delicious gluten free bread.
In a large stock pot or Dutch oven, cook onion in oil over medium heat for two minutes.
Reduce heat to low and continue cooking until very soft and beginning to caramelize. Add broth, quinoa, and spices and cook for 10 minutes.
Add asparagus and cook for an additional 5 mins until they start to become tender. Finally, add the spinach and kale and turn off the heat, allowing the greens to soften for 5 minutes.
Puree with an immersion blender, or in a blender. Add lemon juice and adjust seasonings to taste. Serve hot alongside your favourite toast!