A flavor-packed quinoa soup will keep you full for hours.
When January comes around, we like to take our meals to the lighter side. Sometimes those dishes can leave you feeling hungry, but not this recipe! This soup will keep you full, and will do it in a flavorful and healthy way.
Lisa Danielson shares all the goodness to add into this veggie soup. Start out with the basics – carrot, celery, and onion. Then you add in all kinds of veggies to pack in the nutrients. Finish if off with bay leaves for a hearty flavor.
Hearty Kale and Quinoa Soup
- 3 tbsp coconut oil
- 1 onion diced
- 2 stalk celery diced
- 4 carrots cut into bite size pieces
- 1 cup zucchini, diced
- 1 cup shelled edamame
- 5 garlic cloves minced
- 1 28 oz can of diced tomatoes drained
- 1 cup tri color quinoa
- 4 cups broth (veggie or chicken)
- 1 tsp salt
- 2 cups water
- 2 bay leaves
- ⅛ tsp red pepper flakes
- 1 can great northern beans, drained and rinsed
- 1 tsp lime juice
- 2 cups rainbow kale (or green of choice)
- Melt coconut oil over medium heat. Saute onion, celery, carrots, and zucchini until soft with a pinch of salt.
- Add garlic and cook until fragrant. Then add diced tomatoes and cook for a minute longer
- Pour in quinoa, broth and water. Add 1 tsp of salt, bay leaves and red pepper. Allow the pot to boil and then reduce heat to a gentle simmer. Cover partially with a lid for 25 minutes.
- Add the beans, edamame and kale. Simmer for 5 minutes more until the greens have reduced.
- Remove from heat and add lime juice. Also add more salt (if needed) and freshly ground black pepper.
- Top with parmesan cheese if desired.