Fall Quinoa Vegetable Soup (gluten free, vegan, healthy)

dsc04332dsc04339dsc04363dsc04368dsc04410

 

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

Directions:

  1. Wash, Dry, and Chop produce
  2. In a large pot over medium heat add olive oil and then add onion, carrot, celery, and sweet potato. Season with salt and pepper
  3. Cook for 4 min or so when onion becomes translucent
  4. Add seasonal veggies, cook for 4 more min or so, stirring often
  5. Add the garlic and Thyme, cooking about 1 minute when it becomes extra fragrant
  6. Pour in the rinsed tomatoes and cook for 3 more minutes, still stirring quite often
  7. 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.
  8. Add 1 tsp of salt, 2 bay leaves and a couple shakes of red pepper flakes
  9. Generously season with cracked black pepper
  10. 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
  11. After 25 minutes add chick peas or rinsed canned beans of your choice and spinach. Continue cooking for 5 or so minutes more.
  12. If the soup is not broth-y enough for your desire from the quinoa soaking it up, add broth or water here.
  13. Taste and season as desired, remove the bay leaves and stir in the lemon juice
  14. Plate and enjoy!
  15. PS -You can freeze your leftovers!

Here’s to a healthy and happy you!

One thought on “Fall Quinoa Vegetable Soup (gluten free, vegan, healthy)

  1. Anna Colton

    Looks so yummy! Tara and I are making this tomorrow! We like to make a big pot of vegan soup/stew on Sunday’s the fall winter and I think this one will be a great addition to our repertoire. I enjoy your blog Jessica and thanks for sharing this!

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s