Yummy Vegan Veggie Quinoa Soup Food

QUINOA VEGETABLE SOUP

Steps:

• Warm the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and a pinch of salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
• Add the garlic and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often.
• Pour in the quinoa, broth and the water. Add 1 teaspoon salt, 2 bay leaves and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
• Cook for 25 minutes, then remove the lid and add the beans and the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.
• Remove the pot from heat, then remove the bay leaves. Stir in 1 teaspoon lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. (You might need up to 1/2 teaspoon more salt, depending on your vegetable broth and your personal preferences.) Divide into bowls and top with grated Parmesan if you'd like.

YUMMY VEGAN VEGGIE QUINOA SOUP

Steps:

• Heat oil over medium-high heat in a large saucepan. When oil is hot, add onion, carrots, celery, red pepper, garlic cloves and cabbage. Stir to coat and saute for about 2-3 minutes, until veggies are softened but not browned.
• Add quinoa and stir until mixed in with the vegetables. Saute for another 2 minutes.
• Add tomatoes and broth and simmer on low-medium heat for about 20-30 minutes or until veggies are cooked to your liking. The longer you cook it, the more the quinoa will naturally thicken the soup.
• When soup is done, stir in fresh basil and add salt and pepper to taste.