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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

  • In a large pot, heat olive oil over medium heat. Add carrots, celery and onion and sauté for 5-7 minutes or until softened.
  • Add tomatoes through broth and bring to a boil. 
  • Reduce heat and simmer for 30 minutes or until squash is tender. Add kale and simmer for an additional 10 minutes. Remove from heat.
  • Remove Parmesan rind and stir in red wine vinegar. Stir in quinoa and serve with shaved Parmesan.