Zucchini soup with spinach and quinoa

A very delicate and aromatic soup with such a pleasant green color! Fresh Vegetables and Super Quinoa - Benefit in Every Scoop!

Ingredients

• Onion - 1 Piece
• Celery - 1 Piece (petiolate)
• Zucchini - 1 Piece (or young zucchini)
• Spinach - 150 Grams
• Cream - 1 Glass
• Water - 1 Glass
• Vegetable oil - 1 tbsp. the spoon
• Basil - To taste
• Quinoa - 1/2 Glass

Directions

1. Cook the quinoa by rinsing the grits well several times, then pouring it with water in a 1: 1.5 ratio and adding a little salt.
2. In a heavy-bottomed saucepan, lightly sauté the diced onions and the celery slices.
3. Dice the zucchini or young courgette. Add to a saucepan and cook for 3 minutes, stirring occasionally.
4. Pour in water and cream, simmer the soup for 5-6 minutes.
5. Add spinach, salt to taste and add a pinch of basil. If you have fresh spinach, just bring it to a boil, if frozen, let it boil for a couple of minutes.
6. Punch the soup with a blender until smooth.
7. Place the quinoa on a plate using the cooking ring and pour the soup around. Sprinkle with some grated cheese and garnish with herbs. Serve immediately.