AT A GLANCE
This soup is a healthy midweek option and any leftovers taste even better the next day as a workday lunch.
|01||Heat olive oil in a large saucepan over medium-high heat, add onion and garlic and stir occasionally until tender (4-8 minutes). Add ground coriander and stir until fragrant (1 minute), then add chicken stock and bring to the boil. Add spinach, cover with a lid and simmer until spinach is tender (2-4 minutes). Transfer spinach in batches to a blender with 2 cups of stock and blend until smooth, adding extra stock if necessary.|
|02||Add quinoa to remaining stock, bring to the boil and cook until quinoa is tender (8-10 minutes), then add spinach mixture, stir to combine, and season to taste.|
|03||To serve, ladle soup into bowls, top with yoghurt, pickled chillies and extra baby spinach leaves. Serve hot.|