It’s all about the quick and easy, these days. I’m quickly learning that everything I cook has to be prepped and cooked in under an hour (30 minutes is better!)

I’m loving this new challenge – quick and easy recipes. Today, I made a soup in under 30 minutes, because I was craving it for lunch and had to fit it in around the baby’s feeding schedule.

What I love about this soup is that it’s made with minimal ingredients, so the prep is quick, too. AND it’s a one-pot meal, so cleanup is easy (which is also crucial when you’re pressed for time!)

This soup is a flavorful meal for those chillier days and nights when you need something salty, savory, but healthy and filling.

I love carrot noodles in soups because they absorb the liquid and fluff up to a perfect, whole wheat spaghetti-like consistency.

This soup also saves well, so make it, save it, and have it for lunch the next day!

Speaking of quick and easy – so was this blog post! The baby’s ready to wake up, so I have to run. Thanks for your patience, as I ease back into posting new recipes! It’s harder than I thought it would be, but I have lots of great recipe ideas coming your way!

Nutritional Information & Recipe

Weight Watchers SmartPoints*: 7 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

Serves 4

Quinoa, Kale and Carrot Noodle Soup with Parmesan

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10 minPrep Time

15 minCook Time

25 minTotal Time

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Ingredients

• 1 tablespoon extra virgin olive oil
• 1/3 cup diced yellow onion
• 2 garlic cloves, minced
• 2 celery stalks, diced
• ½ red pepper flakes
• salt and pepper
• 4 cups vegetable broth (or use chicken broth for more flavor, if not vegetarian)
• 2 cups water
• 3 cups chopped curly kale
• 1.5 cups cooked quinoa
• 1 large carrot (or 2 medium), peeled, Blade D, noodles trimmed
• 1/2 teaspoon dried thyme
• ½ teaspoon dried rosemary
• 1/2 cup grated Parmesan cheese

Instructions

1. Heat the olive oil in a large pot over medium-high heat. Once oil is shimmering, add the onions, garlic, celery and red pepper flakes. Cook until celery is soft. Add the vegetable broth and water and bring to a simmer. Once simmering, add the kale, quinoa, carrot noodles, thyme, rosemary, and season with salt and pepper, and let cook until carrot noodles are softened, 3-5 minutes. Stir in the Parmesan and serve.

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