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Vegetable Quinoa Soup

SoupsDairy Freegluten-freeJoyous ComfortKid FriendlyVegan
This soup is perfect for the fall as the temperatures are cooling down.
Servings 6 generously

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

  • 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.
  • Add celery and carrots, sauté for 5 more minutes. Next add soup stock. Let cook for 5 more minutes.
  • Now add canned tomatoes and zucchini.
  • 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.
  • 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!
  • Store in fridge for up to 5 days or in the freezer for up to 3 months.

Notes

*I used frozen broccoli which you can let thaw or just toss it in frozen and it will be thawed in a few minutes.
Find this recipe and more at https://www.joyoushealth.com/27476-blog-vegetable-quinoa-soup/