The All-Star and I need nourishment after our Valentine’s Day trauma, so I put my concocting hat on and made a soup. No recipe needed, a Laura original. Always a favorite around here, expect when they’re not so good. We all make a not-so-good dish now and again. It’s all part of learning to cook.

Luckily, this meal was not gross. It was very delicious.

Spinach Soup with Broccoli and Quinoa

Ingredients

• 1 large bunch of fresh spinach, rinsed, steams removed and chopped
• 1 large head of broccoli, cut into small flourets
• 1 yam, peeled and cubed
• 1 medium sized onion, chopped
• 4 garlic cloves, minced
• 4 cups organic chicken or vegetable broth
• 2 cups water
• 16 oz creamy portobello mushroom soup
• 1 cup quinoa
• 2 tbsp canola oil
• 1 tsp thyme
• 2 cups cooked and shredded chicken (optional)
• salt and pepper to taste

Instructions

• In a large sauce pan heat oil over medium heat.  Add onions and garlic and cook until translucent.  Mix in broccoli, yam and quinoa.
• Pour in broth and water and bring to a boil.  Add salt and pepper, set temperature to low and simmer until vegetables are soft, about 30 minutes.
• Stir in mushroom soup, thyme and more salt and pepper to taste. Add spinach and chicken and cook until spinach is wilted, about 5 more minutes.  Serve and enjoy!

Feel free to use whatever herbs and spices you like. I’m a fan of thyme. The All-Star said it gave the meal a minty flavor. Sounds good to me.