Lemony Quinoa Soup with Spinach and Herbs - alive magazine

Name: Lemony Quinoa Soup with Spinach and Herbs - alive magazine
Ingredients: 1 Tbsp (15 mL) camelina oil; 1/2 small yellow onion, peeled and finely minced; 1 large garlic clove, smashed and minced; 1/2 cup (125 mL) white quinoa, thoroughly rinsed and drained; 8 cups (2 L) low-sodium chicken or vegetable stock, divided; 1 small leek, trimmed, washed, and sliced into thin rounds; 6 baby carrots, trimmed, scraped, and halved lengthwise; 1/2 cup (125 mL) fresh shelled peas; 3 Tbsp (45 mL) cornstarch or arrowroot powder; 1/4 cup (60 mL) fresh lemon juice; 4 large organic eggs; 2 cups (500 mL) baby spinach leaves, washed and spun dry and chiffonaded; 3 Tbsp (45 mL) minced fresh chives or dill; Salt; freshly ground black pepper

www.alive.com

This delicious, lemony spring soup is light and creamy without adding dairy. For a meal-in-a-bowl, it lends itself beautifully to some cooked…

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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