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*: 7Β 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
10 minPrep Time
15 minCook Time
25 minTotal Time
Save RecipeIngredients
- 1 tablespoon extra virgin olive oil
- 1/3 cup diced yellow onion
- 2 garlic cloves, minced
- 2 celery stalks, diced
- Β½ 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
- Β½ teaspoon dried rosemary
- 1/2 cup grated Parmesan cheese
Instructions
- 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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