You know it’s fall when you post back-to-back soup recipes. We couldn’t resist!! This Veggie Red Quinoa Soup is easy to make and takes only 30 minutes. It’s the perfect nourishing bowl to keep you warm and satiated this season.
You may not believe it, but the greens in this soup are celery leaves! Most of the celery you get at the grocery store has dehydrated yellow leaves by the time you bring it home. If you’re lucky enough to have local celery available to you year round, be sure to skip the grocery store and head to your local farmer to get this beautiful green veg.
You could also add chickpeas to this recipe for extra protein! Either way, you’ll love it!
Prep time: 10 minutes
Cook Time: 20 minutes
Total time:30 minutes
Makes: 8 bowls of soup
* 1 medium onion
* 3 medium carrots
* 3 large celery stalks
* 1-2 cups of celery leaves
* 1/2 cup of red quinoa
* 1.5-2L of veggie stalk
* 1/2 cup of grated parmesan cheese
* 1 tsp of red chilli flakes
* 2-3 tbs of avocado oil
* 1 tsp of garlic powder
* Salt & pepper to taste
1️⃣ Chop the onion in half and then again into quarters. Peel apart the layers. Roughly chop the carrots, celery and celery leaves. Rinse the quinoa in a colander and set aside.
2️⃣ In a medium pot, heat the olive oil on medium heat. Add the onions and begin to cook 1-2 minutes.
3️⃣ Add the celery and carrots to the pot and cook another 2-3 minutes. Season with all the garlic powder, salt and pepper.
4️⃣ Add the veggie stock and bring to a boil. Once boiling, add in the quinoa and celery leaves and let cook another 5 minutes.
5️⃣ Turn the heat down to low and add the Parmesan cheese and hot chili flakes. Stir and let it cook another couple minutes before turning off the heat. Taste the soup and add more salt and pepper to your liking.
Simple as that! Happy meal prepping!