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recipe-vegetable-quinoa-soup
Tuscan Vegetable Quinoa Soup
This hearty and healthy, Italian-inspired soup is packed with flavor and brightly colored vegetables that will fill you with warmth on cool days and cold nights.
This hearty and healthy, Italian-inspired soup is packed with flavor and brightly colored vegetables that will fill you with warmth on cool days and cold nights.
3 Tbsp Leek Extra Virgin Olive Oil
2 medium carrots, peeled and diced
1 medium sweet potato, peeled and diced
1 large yellow onion, diced
3 cloves garlic, minced
2 Tbsp Tuscany Spice Blend
4 cups vegetable stock
1-15oz can crushed tomatoes
1 medium zucchini, diced
3 cups kale, finely chopped
1 ea Bay Leaf
¼ cup quinoa
½ tsp kosher salt
½ tsp Black Pepper – Medium Ground
Heat olive oil in a large soup pot over medium-high heat. Sauté carrots, sweet potato, onion, and garlic until the onions are translucent, about 6 to 8 minutes. Add Tuscany Spice Blend and stir until fragrant. Stir in vegetable stock, crushed tomatoes, zucchini, kale, and bay leaf. Bring mixture to a boil; stir in quinoa. Reduce heat and simmer, uncovered for 45 minutes. Season with salt and pepper to taste. For a low sodium alternative, omit kosher salt and substitute low sodium versions of vegetable stock and crushed tomatoes.
Prep Time: 15 minutes | Cook Time: 60 minutes | Yield: 4 to 6 servings
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