I know we’re all ready to say goodbye to winter and embrace the warmer weather that spring (hopefully) brings, but we have one last cozy soup recipe to share!
This hearty bowl of vegetables will nourish your cells and keep you full! We added GoGo Quinoa Anelli vegetable pasta for some extra plant based protein. The unique blend of beet, spinach and turmeric add nice texture and taste to each spoonful.
Here’s to hoping our days for needing warm soups are coming to an end…while your love for this recipe is just beginning!
Overview
Prep time: 5 minutes
Cook Time: 20 minutes
Total time: 25 mins
Makes: 5-6 bowls
Ingredients
* 2 carrots
* 2 stalks of celery
* 1 onion
* 1 cup of swiss chard
* 1 cup of quinoa anelli vegetable pasta (or substitute)
* 1 can of organic chickpeas
* 500 mL of veggie broth
* 500 mL of water
* 2-3 tbs of avocado oil
* 1 tsp of garlic powder
* salt & pepper to taste
Directions
1️⃣ Chop all veggies and rinse the can of chickpeas in a colander.
2️⃣ In medium pot, heat the avocado oil. Add the onion, carrots and celery and season with the garlic powder, salt and pepper. Cook & stir for 5 minutes.
3️⃣ Add the veggie broth and water to the pot. Bring to a boil (about 5 minutes).
4️⃣ Once boiling, add the chickpeas and cook for another 5 minutes on medium heat.
5️⃣ Finally, add the quinoa pasta and swiss chard. Season again with salt and pepper to taste. Let simmer for another 5 minutes.
You’re done! Happy Eating 🙂
