Spinach Quinoa Soup

Ingredients

• 200 g Quinoa
• Salt
• 500 g fresh spinach leaves
• 0.5 lemon (juice)
• 200 g celery root (1 piece)
• 140 g onions (2 onions)
• 2 Garlic cloves
• 1 tbsp Olive Oil
• 500 ml vegetable broth
• 80 g mild green peppers (from jar, 6 mild green peppers)
• 20 g baby spinach (1 handful)
• Pepper
• 150 g Yogurt (1.5% fat)

Instructions

1. 1.

   Cook quinoa in boiling salted water for 15–20 minutes according to package instructions until al dente. Drain in a sieve and let rest.

2. 2.

   Meanwhile, clean and wash the spinach, blanch it in boiling water for 2–3 minutes, shock in cold water, then puree with lemon juice in a blender while still damp.

3. 3.

   Peel and finely chop celery root, onions, and garlic. Heat olive oil in a pot, sauté celery, onions, and garlic for 2–3 minutes. Deglaze with broth and bring to a boil. Simmer about 10 minutes over medium heat.

4. 4.

   Cut the green peppers into rings. Wash and dry baby spinach. Puree the soup together with 3–4 tbsp quinoa. Add the remaining quinoa and spinach puree to the pot and bring to a boil. Season with salt and pepper, ladle into bowls. Top with yogurt and pepper rings, garnish with spinach leaves, and serve.