Hearty Quinoa Soup

Prep time
15 MIN

Total time
50 MIN

Serves
4

This soup replaces pasta or rice with quinoa for a hearty vegetarian soup.

Ingredients

In large saucepan, heat oil over medium high heat. Add onion, carrots, celery stalk, salt and pepper and cook until onions are translucent, about 5 minutes. Add the garlic and red wine vinegar; cook 1 minute.
Stir in broth and bay leaves, scraping any brown bits from the bottom of the pan and bring to a boil. Stir in the squash, tomatoes, quinoa, rosemary and thyme. Reduce heat to maintain a simmer. Cook for 15 minutes or until quinoa is soft.
Add chickpeas and kale and cook for an additional 5 minutes. Serve warm with a drizzle of olive oil.

If you don’t have the fresh herbs on hand, replace the fresh herbs with 1 tsp (5 mL) dried.