Tags
VegetarianSoup
Star Rating
★★★★★
Yield
Total Time
50
Fall Vegetable Quinoa Soup - Two Peas & Their Pod.pdf86.8KB
Ingredients
-1 cup cooked quinoa
-2 tbsp olive oil
-1 yellow onion, diced
-1 carrot, chopped
-2 celery stalks, thinly sliced
-3 cloves garlic, minced
-1 large sweet potato, peeled and chopped
-2 cups chopped butternut squash
-3 bay leaves
-4 cans reduced sodium vegetable broth
-2 cans, 15 oz each diced tomatoes
-1 can 15 oz chickpeas, rinsed and drained
-1 tbsp minced fresh rosemary
-2 tsp minced fresh thyme
-2 cups chopped kale, ribs and stems removed
-Salt and black pepper to taste
Directions
-Heat olive oil in a large stockpot over medium heat. Add onion, carrot, and celery and cook until onions are translucent, about 5 minutes. Add the garlic, sweet potato, butternut squash, and bay leaves. Cook until vegetables are tender, about 10 minutes. Stir occasionally so they don’t stick to the bottom of the pan.
-Add the vegetable broth, tomatoes, and chickpeas. Stir in the quinoa and season with fresh rosemary and thyme. Cook for 15 minutes or until quinoa is soft. Stir in the kale and cook for an additional 5 minutes. Season with salt and black pepper, to taste. Serve warm.
-This can also be frozen for easy meal prep.