Yield: Serves 10
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
This healthy fall soup is perfect for a chilly day and it freezes well too!
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 cans (14 1/2 oz each) reduced-sodium vegetable broth
2 cans (15 oz each) diced tomatoes
1 can (15 oz) chickpeas, rinsed and drained
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
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 cans (14 1/2 oz each) reduced-sodium vegetable broth
2 cans (15 oz each) diced tomatoes
1 can (15 oz) chickpeas, rinsed and drained
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
Directions:
1. Heat olive oil in a large stockpot 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.
2. 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. Stir in the kale and cook for an additional 5 minutes. Season with salt and black pepper, to taste. Serve warm.
Note-this soup freezes well. To freeze, cool completely and pour into a freezer container. When ready to eat, defrost and reheat on the stove or in the microwave.
2. 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. Stir in the kale and cook for an additional 5 minutes. Season with salt and black pepper, to taste. Serve warm.
Note-this soup freezes well. To freeze, cool completely and pour into a freezer container. When ready to eat, defrost and reheat on the stove or in the microwave.
