Ginger, Quinoa, & Veggie Soup

Wheat Free
Nut Free

The classic antidote for the common cold, upgraded with a taste you’ll crave even on the best of days. Sautéed garlic and onions make the base of this vegetable soup, spruced up with protein-packed quinoa, chickpeas, spinach, and sweet potatoes in a warm, soothing broth of ginger, turmeric, and lemon. Good for the stomach and the soul. 

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Our meals are packed with natural, good-for-you ingredients and nothing artificial, ever.

Nutrition Facts

Protein 10g
20% DV
Carbohydrates 47g
17% DV
Fats 7g
9% DV
Servings:  1,  Serv. Size:  1 bowl (471g),  Amount Per Serving:Calories 280,  Total Fat 7g (9% DV),  Sat. Fat 2.5g (13% DV),  Trans Fat 0g,  Cholest. 0mg (0% DV),  Sodium 890mg (39% DV),  Total Carb. 47g (17% DV),  Fiber 9g (32% DV),  Total Sugars 7g  (Incl. 0g Added Sugars, 0% DV),  Protein 10g (20% DV),  Vit. D(0% DV),  Calcium(9% DV),  Iron(19% DV),  Potas.(13% DV). 


Water, Cooked Garbanzo Beans, Cooked Quinoa, Sweet Potato, Onion, Spinach, Ginger, Cilantro, Garlic, Coconut Oil, Olive Oil, Soybeans, Carrot, Lemon Juice, Spices, Potato, Salt, Sugar, Autolyzed Yeast Extract, Canola Oil, Natural Flavoring, Alcohol 

Contains: Coconut, Soy 

How to Enjoy

Microwave: Remove lid, peel corner of film to let steam escape, and microwave on high for 5 minutes. Stir, then heat for an additional 1-3 minutes, or until internal temperature reaches 165° F. Do not microwave lid.
Stovetop: Run cup under warm water to loosen. Empty contents into a small pot and add 2 Tbsp water. Cover and cook over medium heat, stirring occasionally, until internal temperature reaches 165° F.

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