Vegetable Quinoa Soup - a deeply flavoured, rich broth makes this healthy, nutritious soup even more delicious. Add beans or any other vegetables you have, like peas or corn to this base recipe.
Course
Soup
Prep Time15minutes
Cook Time15minutes
Total Time30minutes
AuthorBarry C. Parsons
Ingredients
1diced medium red onion
3clovesminced garlic
2tbspolive oil
4large carrotsdiced
3stalks celerydiced
2large parsnipsdiced
3/12cupsdiced tomatoes28 oz can
6cupsvegetable stockYou can use chicken stock if not concerned about keeping the soup strictly vegetarian.
1/2cupquinoa
2tspdry oregano
1 1/2tspdry thyme
salt and pepper to season
1cupbaby spinach leaves when serving
3leavesbay
Instructions
In a 3-4 quart dutch oven or pot, saute the onions and garlic in the olive oil over medium heat, just until the onions begin to soften.
Add the carrots, celery and parsnip and saute for just another couple of minutes.
Add all of the remaining ingredients to the pot and simmer very slowly over low heat for 15-20 minutes until the vegetables are fully cooked. Remove the bay leaves.
When serving add some baby spinach leaves to each bowl before ladling in the soup.