Colder weather is upon us, and with that comes the arrival of fall foods like soup!
I call it my Superfood Tex Mex Soup — “superfood” because it is choc full of calcium, protein, good fat, iron, vitamins (like A and K), and minerals. IT WAS DELISH!
First I cooked the 1 cup of rinsed quinoa in 2 cups of vegetable broth (instead of water). While the quinoa was cooking, I sauteed the chopped up sweet onion and garlic in a large pot with 1 tsbp of coconut oil. Once the onion and garlic had softened, I added all of the seasonings/spices as well as a box of vegetable broth and a can of crushed tomatoes. I peeled, microwaved and diced the sweet potato and then threw it in, along with the cooked quinoa, seeded jalapeno, corn, black beans, kale and spinach. In terms of pepper, I used cayenne, and I found that the soup needed a little more salt than was written.
Lastly, I garnished my wonderful soup with Daiya pepperjack cheese, tortilla chips, and avocado. 🙂
Update: I mixed up leftover soup (now thicker because of refridgeration; it looks more like salsa) with leftover macaroni pie… Can somebody say fiesta in my mouth?!!!