Sometimes the weather just says SOUP. Not like in the movie it’s Cloudy with a Chance of Meatballs (if you have kids you may have watched it, ha.) BUT seriously, I love cuddling up with some hot soup a blanket and Netflix. Add some wine and it’s a party for one!
Sofia as always is my little helper. She LOVED this soup (TODDLER APPROVED, what?) Bonus we froze half of it and thats a lunch or dinner I don’t have to make in the future. WINNING!
This soup was pretty easy to make. Have you thought about using quinoa in soup before? I have tried pasta and rice but not quinoa. IT is awesome. It’s hearty and filling while absorbing the flavors and being extra tasty.
I hope you guys enjoy!
What you will need:
- 1 Box of Organic Veggie Stock (4 cups) or 2 if you subtract the water below
- 4 Cups of water
- 1 Cup Organic Quinoa (uncooked)
- 3 Organic Carrots, peeled and chopped
- 1 sweet potato chopped at the same thickness as the carrots
- 2 Organic celery stalks chopped
- 1 Large can of organic Diced Tomatoes, drained and rinsed
- 6 Garlic Cloves, minced
- 2 Small onions chopped finely, or 1 medium onion
- 1/2 tsp dried organic thyme
- 2 Bay Leaves
- 1 tsp Lemon Juice
- 1 Zucchini and 1 Yellow Squash (or about 1-2 cups of seasonal veggies of your choice)
- Pink Salt, pepper, red pepper flakes
- spinach or kale (1-2 cups)
- 1 can of chick peas, rinsed (BPA free can!)
- 3 TBSP Olive Oil
- Wash, Dry, and Chop produce
- In a large pot over medium heat add olive oil and then add onion, carrot, celery, and sweet potato. Season with salt and pepper
- Cook for 4 min or so when onion becomes translucent
- Add seasonal veggies, cook for 4 more min or so, stirring often
- Add the garlic and Thyme, cooking about 1 minute when it becomes extra fragrant
- Pour in the rinsed tomatoes and cook for 3 more minutes, still stirring quite often
- Add the cup of quinoa, broth and water (or just broth). It’s ok to use a little less quinoa if you’d like for extra soupiness and less stew-iness.
- Add 1 tsp of salt, 2 bay leaves and a couple shakes of red pepper flakes
- Generously season with cracked black pepper
- Raise heat to bring the soup to a boil, then cover partially with a little edge open to steam out and reduce heat to simmer for 25 minutes
- After 25 minutes add chick peas or rinsed canned beans of your choice and spinach. Continue cooking for 5 or so minutes more.
- If the soup is not broth-y enough for your desire from the quinoa soaking it up, add broth or water here.
- Taste and season as desired, remove the bay leaves and stir in the lemon juice
- Plate and enjoy!
- PS -You can freeze your leftovers!
Here’s to a healthy and happy you!