I’m now back to eating healthy again. I went on a biscuit binge and gained a bit of weight so now I’m back to healthier food choices.
I couldn’t decide between soup or pasta so viola!
This is a quick and simple soup as are all my recipes, because I’m not one to slave away in the kitchen just to eat a meal. Who really cares for that?
Ingredients
1 tomato
Handful of spinach
7 portobello mushroom caps
1 cup quinoa
4 inch piece of a red bell pepper
5 pieces of sun-dried tomatoes
2 medjool dates
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon tumeric
Pinch of Italian seasoning
cayenne pepper (season to taste as to how spicy you want the soup)
1 teaspoon Sriracha
2 cups water
Directions
In a high speed blender combine all the ingredients except mushrooms and spinach and add in 2 cups water.
Transfer broth to a pot. Prepare the 1 cup of quinoa separately. Then combine the broth with mushrooms bring to a boil then simmer on low for 15 minutes. Once mushrooms are cooked add in quinoa then cook for a few minutes.
This makes 2 servings.
Enjoy!
