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Soups

Vegetable Quinoa Soup

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Ingredients
  • 3 tbsp extra-virgin olive oil
  • Half an onion, finely chopped
  • 1-2 garlic cloves, finely chopped
  • 1 tbsp dried Italian seasoning
  • 3 celery stalks, chopped
  • 2 large carrots, chopped
  • 6-7 cups of veggie or chicken stock
  • 1 can (796mL) diced tomatoes
  • 1 zucchini, chopped
  • 1 cup water
  • 1/2 cup quinoa
  • 1-2 cups broccoli, chopped*
  • Handful fresh herbs, chopped (thyme, rosemary, parsley, oregano)
Instructions
  1. In a large soup pot, heat olive oil to medium. Add onions and garlic. Sauté for a few minutes. Add dried Italian seasoning and sauté a few more minutes.
  2. Add celery and carrots, sauté for 5 more minutes. Next add soup stock. Let cook for 5 more minutes.
  3. Now add canned tomatoes and zucchini.
  4. Add 1 cup of water and quinoa. Cover soup pot with a lid and reduce temp to low. Cook until quinoa is fully cooked, about 15 minutes.
  5. Add broccoli and fresh herbs and serve. Broccoli only takes a few minutes to cook which is why it should be added last. Enjoy with a Savoury Sweet Potato Biscuit!
  6. Store in fridge for up to 5 days or in the freezer for up to 3 months.
Notes

Serves 6 generously.

*I used frozen broccoli which you can let thaw or just toss it in frozen and it will be thawed in a few minutes.

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Vegetable Quinoa Soup

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Oct 1, 2020 BY Joy McCarthy

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