Vegan and Healthy Soup
A perfect meal for a chilly day
Prep Time
15
minutes
Cook Time
35
minutes
Prep Time
15
minutes
Cook Time
35
minutes
Ingredients
2
tablespoons
olive oil
1
yellow onion
diced
1
carrots
chopped
2
celery stalks
thinly sliced
3
cloves
garlic
minced
1
large sweet potato
peeled and chopped
2
cups
chopped butternut squash
3
bay leaves
4
oz
cans reduced-sodium vegetable broth
14 1/2each
2
oz
cans diced tomatoes
15each
1
can chickpeas
rinsed and drained, 15 oz
1
cup
quinoa
1
tablespoon
minced fresh rosemary
2
teaspoons
minced fresh thyme
2
cups
chopped kale
ribs and stems removed
salt and black pepper
to taste
Instructions
In a large stockpot heat olive oil over medium heat.
Add onion, carrot, and celery and cook until onions are translucent, about 5 minutes.
Add the garlic, sweet potato, butternut squash, and bay leaves.
Cook until vegetables are tender, about 10 minutes. Stir occasionally so they don’t stick to the bottom of the pan.
Add the vegetable broth, tomatoes, and chickpeas.
Stir in the quinoa and season with fresh rosemary and thyme. Cook for 15 minutes or until quinoa is soft.
Add the kale and cook for an additional 5 minutes.
Add salt and black pepper, to taste. Serve hot.