Quinoa Corn and Spinach Chowder

Dive into a bowl of comfort with Quinoa Corn and Spinach Chowder—a wholesome, plant-based soup that's as hearty as it is nourishing. Packed with protein-rich quinoa, sweet bursts of corn, tender russet potato, and vibrant baby spinach, this dairy-free chowder is a perfect balance of creamy and nutritious. Infused with the smokiness of paprika and the earthiness of thyme, every spoonful delivers a satisfying depth of flavor. Quick to prepare in just 45 minutes, it's an ideal meal for busy weeknights or a cozy weekend lunch. Serve it piping hot and enjoy a nourishing dish that's sure to warm your soul. Perfect for those seeking vegan comfort food or a healthy, gluten-free soup recipe!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 medium carrot, diced
• 1 medium celery stalk, diced
• 4 cups vegetable broth
• 0.5 cups quinoa, rinsed
• 1.5 cups sweet corn kernels, fresh or frozen
• 1 medium russet potato, peeled and diced
• 3 cups baby spinach leaves
• 1 cup unsweetened almond milk (or any plant-based milk)
• 1 teaspoon smoked paprika
• 0.5 teaspoons dried thyme
• 1 teaspoon salt
• 0.5 teaspoons black pepper

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes until translucent.

Step 3

Stir in the minced garlic, carrot, and celery, and cook for an additional 3 minutes, stirring occasionally.

Step 4

Pour in the vegetable broth and bring it to a gentle boil.

Step 5

Add the rinsed quinoa, diced potato, smoked paprika, dried thyme, salt, and black pepper. Stir well.

Step 6

Reduce the heat to medium-low, cover the pot, and let the mixture simmer for 15 minutes, or until the quinoa is fully cooked and the potato is tender.

Step 7

Stir in the corn and baby spinach and cook for another 5 minutes until the spinach wilts and the corn is heated through.

Step 8

Pour in the almond milk and gently heat for 2-3 minutes, making sure the chowder does not boil.

Step 9

Taste and adjust seasoning with additional salt and pepper, if needed.

Step 10

Serve hot in bowls, optionally garnishing with fresh herbs or a sprinkle of smoked paprika for added color.

Nutrition Facts

Serving size	1876.3 grams (1876.3g)

Amount per serving	% Daily Value*
Calories	1008

Total Fat 41.70g	53%
Saturated Fat 6.40g	32%
Polyunsaturated Fat 5.50g
Cholesterol 0mg	0%
Sodium 4990mg	217%
Total Carbohydrate 137.30g	50%
Dietary Fiber 26.00g	93%
Total Sugars 26.40g
Protein 30.60g	61%

Vitamin D 100IU	500%
Calcium 799mg	61%
Iron 11mg	62%
Potassium 3946mg	84%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.8%

Protein: 11.7%

Carbs: 52.5%