Just after my copy of Vegan Express, the new cookbook that features my photographs, arrived, I was paging through it looking for something quick, low-fat, and–most importantly–comprised of ingredients that I already had in my house. As it turned out, several recipes fit those criteria, but the one that leaped out at me was this soup. From the first bite, I knew this one was a keeper, especially since my daughter kept exclaiming, “Tell the blog that it’s kid-friendly!” Fortunately, Nava Atlas graciously granted her permission to post the recipe so that I could tell you just that.
The recipe is posted below exactly as it appears in the book; however, it’s very easy to make it without added oil–just sauté the onions in a little veggie broth or water. Be sure to use a good-quality curry powder (anyone else use my favorite?), and you’ll have a hearty soup that’s not just kid-friendly but also family-friendly.
Pink Bean, Quinoa, and Spinach Soup
An appetizing, mildly spiced mélange of nourishing beans, grains, and greens, this makes a stellar centerpiece for a soup-based meal. Quinoa is an excellent source of protein, making this practically a meal in a bowl.
- 1 1/2 tablespoons extra virgin olive oil (I omitted this and used a little water in a non-stick pot)
- 1 medium onion, finely chopped
- 8 baby carrots, quartered lengthwise
- 2 cloves garlic, minced
- 2 natural, salt-free vegetable bouillon cubes
- One 14- to 16-ounce can diced tomatoes
- 2 teaspoons good-quality curry powder
- Pinch of cinnamon
- Pinch of ground nutmeg
- 1/2 cup quinoa
- One 15-to 16-ounce can pink beans, drained and rinsed (I used pintos)
- 5 to 6 ounces baby spinach leaves, well rinsed
- Salt and freshly ground pepper to taste
- Heat the oil in a large soup pot. Add the onion and sauté over medium-low heat until translucent. Add the carrots and garlic, and continue to sauté until all are golden, about 5 minutes.
- Add 6 cups water, followed by the bouillon cubes, tomatoes, quinoa, beans, and spices. Bring to a rapid simmer, then cover and simmer gently for 15 to 20 minutes, or until the quinoa is tender.
- Add the spinach and cover. Cook for just a minute or two, until it is wilted, then stir in. Adjust the consistency with a little more water if the soup is too dense; season with salt and pepper and serve.
Preparation time: 10 minute(s) | Cooking time: 30 minute(s)
Number of servings (yield): 6
Nutrition (including oil): Calories: 181 Total fat: 5 g Protein: 7.5 g Carbohydrates: 26 g Fiber: 6 g Sodium: 280
Copyright © 2008 Vegan Express by Nava Atlas
If you’re trying to decide whether to buy Vegan Express, you can check out several of its recipes online to see if they fit your style. Here’s a round-up of all the blog posts I’ve seen with recipes, photos, or both:
Ricki has posted a wonderfully thorough review–she tested and photographed 7 recipes–at Diet, Dessert, and Dogs. She’s promised to post the recipe for Butterscotch Mousse Pie!
There are three recipes along with photos from the book at The Jewish Woman.
A Veggie Venture has a photo and the recipe for Stir-Fried Brown Rice.
The Veg Blog has the recipe for Broccoli Salad with Yellow Peppers, Pine Nuts, and Cranberries.
Eat Air has a photo of Quesadillas with Black Beans, Broccoli and Portobello Mushrooms and another of Creamy Pasta with Asparagus and Peas.
eat, drink, & be vegan has a photo of Butterscotch Apples.
There are two recipes on this blog, as well: Whole Wheat Pasta with Roasted Vegetables and Olives and Sweet and White Potato Salad with Mixed Greens.
I’ll update this list with any other Vegan Express recipes I spy, but in the meantime, that should give you enough to chew on.
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