Vegan and Healthy Soup
A perfect meal for a chilly day
Prep Time15 minutes
Cook Time35 minutes
Ingredients
- 2tablespoons olive oil
- 1 yellow oniondiced
- 1 carrotschopped
- 2 celery stalksthinly sliced
- 3cloves garlicminced
- 1 large sweet potatopeeled and chopped
- 2cups chopped butternut squash
- 3 bay leaves
- 4oz cans reduced-sodium vegetable broth14 1/2each
- 2oz cans diced tomatoes15each
- 1 can chickpeasrinsed and drained, 15 oz
- 1cup quinoa
- 1tablespoon minced fresh rosemary
- 2teaspoons minced fresh thyme
- 2cups chopped kaleribs and stems removed
- salt and black pepperto taste
Instructions
- In a large stockpot heat olive oil 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.
- Add the kale and cook for an additional 5 minutes.
- Add salt and black pepper, to taste. Serve hot.
The post Vegetable Quinoa Soup Recipe appeared first on HungryForever Food Blog.