Vegetable soup with quinoa and kale
A hot meal all in one!
Servings: 4
Ingredients
- 3 tbsp (45 ml) olive oil
- 1 tbsp (15 ml) garlic flower
- 2 t. (500 ml) of carrots peeled, cubed
- 1 branch celery diced
- 1 turnip peeled, diced
- 1 parsnip peeled, diced
- 2 potatoes peeled, diced
- 4 tomatoes diced
- 1 tsp (5 ml) dried thyme
- ½ t. (125 ml) quinoa
- 6 t. (1.5 liter) water
- 1 bay leaf
- ½ tsp (2.5 ml) pepper flakes
- 1 tin (540 ml) canned chickpeas rinsed
- 1 t. (250 ml) kale (cabbage) chopped
Instructions
- Heat the olive oil in a large pot over medium-high heat.
- Sauté garlic flower for 1 minute, then add carrots, celery, turnip, parsnip and potato. Cook for 3 minutes, stirring regularly.
- Add remaining ingredients except kale.
- Bring to the boil, then simmer for 25 minutes, covered.
- Add the kale and cook for a further 5 minutes, until tender.
Notes
Recipe by the Épithélia team,