Veggie-Quinoa Soup

• Gluten free

• Produce

  • 1/2 cup Brussels sprouts
  • 1/4 cup Carrot
  • 1/4 cup Celery root
  • 1/4 cup Flat leaf parsley, fresh
  • 4 Garlic cloves
  • 1/4 cup Red bell pepper
  • 1 tsp Rosemary, Fresh
  • 1/4 cup Russet potato
  • 1/4 cup Sweet potato
  • 1/4 cup White onion
  • 1/2 cup Zucchini

• Canned Goods

  • 6 cups Chicken stock, Unsalted

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1 tsp Kosher salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 3/4 tsp Cumin, ground

Found on cookinglight.com

Directions

• Preheat oven to 325°F. Spread quinoa in a thin layer on a rimmed baking sheet; bake at 325°F until browned, about 30 minutes, stirring every 10 minutes. Heat a large stockpot over medium. Add oil. Add onion, carrot, bell pepper, and garlic; cover and cook 10 minutes or until vegetables are tender, stirring occasionally. Uncover and stir in rosemary and cumin; cook 1 minute, stirring constantly. Stir in stock, potatoes, celery root, and toasted quinoa. Increase heat to high; bring to a boil. Cover and reduce heat to medium; cook 12 minutes. Stir in zucchini and Brussels sprouts; cook until vegetables and quinoa are tender, about 2 minutes. Stir in parsley and salt.