QUINOA SOUP

Yields 4-6 servings

INGREDIENTS:

FOR THE SOUP: n 2 Tbs. extra-virgin olive oil n 3 shallots, diced n 4 carrots, shredded n 1 rib celery, diced n 1 tsp. kosher salt n 1 tsp. freshly ground black pepper n 4 cloves garlic, minced n 6 cups chicken or vegetable stock n 1 15-ounce can chickpeas, drained and rinsed n 1 cup quinoa, rinsed n 1 14.5-ounce can finely chopped tomatoes, preferably Mutti n 1 tsp. dried basil n 2 tsp. dried thyme n ½ teaspoon red pepper flakes n 3 cups baby spinach n ½ cup Cashew Cream (see below) n ¼ cup grated Parmigiano Reggiano, for serving

FOR THE CASHEW CREAM: n 1cup raw cashews n 2 tbsp. extra-virgin olive oil n 2 tbsp. freshly squeezed lemon juice n 1 clove garlic n ½ tsp. sea salt

DIRECTIONS:

Heat the oil in a large stockpot or Dutch oven over medium-high. Add the shallots, carrots and celery. Season with ½ teaspoon of the salt and ½ teaspoon of the pepper. Sauté, stirring occasionally, until soft, 5 to 7 minutes. Add the garlic and sauté for 1 minute.

Add the stock, chickpeas, quinoa, tomatoes and spices. Stir to combine. Season with the remaining ½ teaspoon salt and the remaining ½ teaspoon pepper. Bring to a boil, then reduce the heat to a simmer. Partially cover the pot and cook for 25 minutes. Stir in the spinach and cashew cream. Allow the spinach to wilt. Divide among bowls and top with the grated cheese.

For the cashew cream, place the cashews and ½ cup water in a small bowl. Let sit in a warm area for at least 8 hours. Drain. With a high-speed blender, blend the cashews, oil, lemon juice, garlic and salt until smooth. Store the cashew cream in an airtight container in the refrigerator for up to 1 week.

Chickpeas are an excellent source of protein and fiber. They can provide many health benefits such as improving digestion, aiding in weight management and preventing diseases.”

—Hannah Byrne, registered dietitian nutritionist, Hannah Byrne Nutrition, Neptune