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Vegetable Quinoa Soup

Course Soup
Cuisine Dinner
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6

Ingredients

  • 2 tsp Olive Oil
  • 2 Carrots finely diced
  • 2 Celery Ribs finely diced
  • 1 medium Onion finely diced
  • 28 oz can Stewed Tomatoes
  • 2 tsp Fresh Sage chopped
  • 2 tsp Fresh Rosemary chopped
  • 4 Garlic Cloves minced
  • 3 cups Butternut Squash cubed
  • 2 cups Cauliflower Florets
  • 2 inch piece Parmesan Rind
  • 3 cups Vegetable Broth
  • 5 oz Curly Kale roughly chopped
  • 2 tbsp Red Wine Vinegar
  • 1 cup Quinoa cooked
  • Shaved Parmesan for Topping optional

Instructions

  1. In a large pot, heat olive oil over medium heat. Add carrots, celery and onion and sauté for 5-7 minutes or until softened.

  2. Add tomatoes through broth and bring to a boil. 

  3. Reduce heat and simmer for 30 minutes or until squash is tender. Add kale and simmer for an additional 10 minutes. Remove from heat.

  4. Remove Parmesan rind and stir in red wine vinegar. Stir in quinoa and serve with shaved Parmesan.