This soup is a healthy midweek option and any leftovers taste even better the next day as a workday lunch.
2 tbspolive oil1onion, finely chopped3garlic cloves, crushed1 tspground coriander1 litre(4 cups) chicken stock900 gm(about 3 bunches) English spinach, trimmed and washed, plus extra baby leaves (optional) to serve80 gmwhite quinoaTo serve:natural yoghurt and pickled chillies
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.
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.
To serve, ladle soup into bowls, top with yoghurt, pickled chillies and extra baby spinach leaves. Serve hot.