Superfood Quinoa Soup

• Vegan
• Gluten free

• Produce

  • 2 Bay leaves
  • 8 oz Broccoli florets
  • 3 Carrots
  • 2 stalks Celery
  • 3 cloves Garlic
  • 1 bunch Kale
  • 1 Lemon, Juice of
  • 1/2 tsp Oregano, dried
  • 2 tbsp Parsley, fresh leaves
  • 2 cups Red cabbage
  • 1 Red onion
  • 1/2 tsp Thyme, dried

• Canned Goods

  • 4 cups Vegetable stock

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on damndelicious.net

Description

Ingredients

• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 red onion, diced
• 3 carrots, peeled and diced
• 2 stalks celery, diced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 4 cups vegetable stock
• 2 bay leaves
• 1 cup quinoa
• 1 bunch kale, stems removed and leaves chopped
• 8 ounces broccoli florets
• 2 cups shredded red cabbage
• Juice of 1 lemon
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

Directions

• Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme and oregano until fragrant, about 1 minute. Whisk in vegetable stock, bay leaves and 2 cups water; bring to a boil. Stir in quinoa; reduce heat and simmer until quinoa is tender, about 12-15 minutes. Stir in kale, broccoli and cabbage; simmer, stirring occasionally, until kale is tender, about 5 minutes. Stir in lemon juice; season with salt and pepper, to taste. Serve immediately, garnished with parsley, if desired.