Ginger, Quinoa, & Veggie Soup


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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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). 


Ingredients: 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: Microwave (1000 W): Run cup under warm water for about 30 seconds to loosen. Empty contents into a microwave safe container. Cover and heat for 5 mins, stir, then heat for an additional 1–3 mins, or until internal temp. reaches 165° F. Remove carefully and enjoy!
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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