Vegetable Quinoa Soup

I know. Are you sick of these soup/chili recipes yet? I hope not, because it’s only the beginning of what is my soup obsession period that lasts all Fall and Winter. This is just a pot of goodness. With tons of fresh vegetables, you can’t go wrong. Though this is a vegetable based soup, it’s still so satisfying and you still get that heartiness that we all love in a soup. As soon as I saw this on Two Peas & Their Pod the other week, I couldn’t wait to make it. I made a couple of changes, which is one of the best things about cooking something like this. You can change anything based on what you like and prefer, which is the best part about cooking. More importantly, use what you have. I’m a firm believer in using up everything you already have in your fridge and pantry. Don’t have kale? Use spinach! You’re out of chickpeas but have cannelini beans? Anything goes. Of course this makes enough to feed an army because you know I love things that will last all week for lunch leftovers. When I went to heat this up for lunch the next day, it tasted even better than it did before. Serve with some crusty bread or a grilled cheese and you have yourself a delicious, healthy, home cooked meal.

image

image1

image2

image3

image5

image6

Here’s what you’ll need-

– 1 yellow or sweet onion, diced
– 2 carrots, chopped
– 2 celery stalks, chopped
– 4 cloves garlic, minced
– 3 cups peeled and cubed butternut squash
– about 7 cups or so of vegetable broth
– 2 15oz cans diced tomatoes
– 1 can chickpeas, rinsed and drained
– 1 cup uncooked quinoa
– fresh rosemary
– fresh thyme
– about 2 cups of kale, stems and ribs removed and roughly chopped

Heat a large pot over medium heat with a little bit of olive oil. Add in the onion, carrots and celery. Cook for about 5 minutes, stirring occasionally. Add in the garlic and butternut squash, cook another 10 minutes or so, stirring frequently. Stir in the vegetable broth, diced tomatoes, chickpeas and quiona. If you have fresh rosemary and thyme, take a few sprigs of each, chop finely and stir into the soup. If not, dried is fine, I would just sprinkle some in and season it to your liking. Additionally, season with some salt and pepper. Let cook for about 15 minutes over medium heat. Stir in the kale, cook another few minutes. Serve with some freshly grated Parmesan cheese on top, if desired. Store leftovers in fridge.

One thought on “Vegetable Quinoa Soup

Leave a Reply

Your email address will not be published. Required fields are marked *