She Strengthens

Nourishing Vegetarian Soup for a Quick and Easy Meal

When you’re looking for a healthy and satisfying meal, this vegetarian soup is the perfect solution. Packed with nutritious quinoa, flavorful vegetables, and tangy feta cheese, it’s a delicious and filling option for lunch or a light dinner.

The Star of the Show: Quinoa

Quinoa is a protein-rich grain that provides a complete protein, making it an excellent choice for vegetarians. You can find quinoa at your local health food store, gourmet grocery store, or online. Be sure to choose a high-quality quinoa that hasn’t been pre-rinsed or processed, as this can affect its texture and flavor.

A Symphony of Flavors

This soup is a masterclass in balancing flavors. The slight kick from the jalapeño is offset by the creaminess of the feta cheese, while the earthy sweetness of the potatoes adds depth and complexity. And let’s not forget the freshness of the scallions and cilantro, which add a bright and herbaceous note to the dish.

Easy to Prepare

Despite its complex flavors, this soup is surprisingly easy to prepare. Simply rinse and cook the quinoa, then sauté the garlic, jalapeño, and potatoes in olive oil. Add the quinoa cooking liquid, spinach, and feta cheese, and simmer until the potatoes are tender and the spinach has wilted. Season with salt, pepper, and a squeeze of fresh cilantro, and you’re ready to serve.

Ingredients

• 3/4 cup quinoa, any color or variety
• 8 cups (2 quarts) water, plus more as needed
• 2 tablespoons olive oil
• 1 medium garlic clove, finely chopped
• 1 jalapeño, seeded and finely chopped
• 1/2 pound Yukon Gold potatoes (about 1 large potato), peeled and small dice
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt, plus more as needed
• 1 bunch scallions, thinly sliced (white and light green parts only)
• 3 cups thinly sliced spinach leaves (from about 1 bunch)
• 4 ounces feta cheese, small dice (about 1 cup)
• 1/3 cup coarsely chopped fresh cilantro leaves
• Freshly ground black pepper
• 1 hard-boiled egg, peeled and finely chopped

Instructions

1. Rinse the quinoa in a strainer under cold water until the water runs clear.
2. Bring the quinoa and 8 cups of water to a boil in a large saucepan over medium-high heat. Reduce the heat to medium-low and simmer until the white outer casings on the quinoa have popped, revealing translucent little beads, about 10 to 15 minutes.
3. Strain the quinoa through a fine-mesh strainer set over a large heatproof bowl. Measure the quinoa cooking liquid and add water as needed to make 6 cups; set the quinoa and cooking liquid aside.
4. Heat the olive oil in a large, clean saucepan over medium-high heat until shimmering. Add the garlic and jalapeño and cook until fragrant, about 30 seconds.
5. Add the potatoes, cumin, and measured salt and cook, stirring occasionally, until the potatoes begin to soften, adjusting the heat as necessary so that the garlic doesn’t brown, about 3 minutes.
6. Add the reserved cooking liquid and half of the scallions and simmer until the potatoes are tender, about 12 minutes.
7. Add the cooked quinoa, spinach, and remaining scallions and simmer until the spinach just begins to wilt, about 3 minutes.
8. Remove the pan from the heat and stir in the feta and cilantro. Taste and season with salt and pepper as needed.
9. Top with the chopped egg and serve.