Servings: Serves 6 to 8

4 cups vegetable broth 4 cups vegetable broth
1/2 cup quinoa, rinsed ½ cup quinoa, rinsed
2 1/2 cups chopped fingerling potatoes, cut into bite size pieces 2 ½ cups chopped fingerling potatoes, cut into bite size pieces
1 large onion, chopped 1 large onion, chopped
2-4 cloves garlic, minced or crushed 2 to 4 cloves garlic, minced or crushed
2 jalapeno peppers, seeded and finely chopped 2 jalapeno peppers, seeded and finely chopped
2 cups fresh or frozen and thawed corn kernels 2 cups fresh or frozen and thawed corn kernels
4 cups fresh spinach, coarsely chopped 4 cups fresh spinach, coarsely chopped
Freshly ground black pepper Freshly ground black pepper

Put the broth, drained quinoa, potatoes, onion, garlic and jalapeno peppers in a large soup pot along with 2 cups of water. Bring to boil,  reduce the heat, cover and cook until everything is tender, about 20 minutes.
Stir in the corn and cook 15 minutes.
Stir in spinach 5 minutes before soup is done.
Just before serving add black pepper to taste.

Recipe from The Starch Solution  Recipe from The Starch Solution