Vegetable Quinoa Soup

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

3 Tbsp

Extra-Virgin Olive Oil

1/2

Onion , finely chopped

1 clove

Garlic , finely chopped

up to 2 cloves

1 Tbsp

Italian Seasoning

3 stalks

Celery , chopped

2

Large Carrots , chopped

6 cups

Vegetable Stock

up to 7 cups

or Chicken Stock

1 can
(796 mL)

Diced Tomatoes

1

Zucchini , chopped

1 cup

Water

1/2 cup

Quinoa

1 cup

Chopped Broccoli

or Frozen Broccoli

1 handful

Fresh Herbs , chopped

thyme, rosemary, parsley, oregano

Cooking Instructions

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Step 1

In a large soup pot, heat Extra-Virgin Olive Oil (3 Tbsp) on medium heat. Add Onion (1/2) and Garlic (1 clove) . Sauté for a few minutes.

Step 2

Add Italian Seasoning (1 Tbsp) and sauté for a few more minutes.

Step 3

Add Celery (3 stalks) and Carrots (2) , sauté for 5 more minutes.

Step 4

Next, add Vegetable Stock (6 cups) . Let cook for 5 more minutes.

Step 5

Now add Diced Tomatoes (1 can) and Zucchini (1) .

Step 6

Add Water (1 cup) and Quinoa (1/2 cup) . Cover soup pot with a lid and reduce temp to low. Cook until quinoa is fully cooked, about 15 minutes.

Step 7

Add Broccoli (1 cup) and Fresh Herbs (1 handful) . Broccoli only takes a few minutes to cook which is why it should be added last.

Step 8

Serve and enjoy with a Savoury Sweet Potato Biscuit!