Superfood Quinoa Soup
Total Time
35 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(6)
Ingredients
8 servings
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 red onion, diced
- 3 carrots, peeled and diced
- 2 stalks celery, diced
- ½ teaspoon dried thyme
- ½ 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
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Preparation
Step 1
Heat olive oil in a large stockpot or Dutch oven over medium heat.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Serve immediately, garnished with parsley, if desired.
Step 6
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Chef's notes
A great way to clean out the fridge and sneak in veggies.
Packed with nutrients, perfect for detoxing after a week of traveling and indulging.
