Simone’s Superfood Tex Mex Soup

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!

I used a combination of the recipes from Oh She Glows and Vega, with my own twist!

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?!!!

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