Description
This soup is incredibly simple to make, protein-packed, and filled with flavor. The nutrient-dense ingredients will nourish your mind, body, and spirit!
Ingredients
Scale
- 1 Tablespoon olive oil
- 1 large onion, diced
- 1 large leek, white and light green part only, washed well and thinly sliced
- 1 large stalk celery, diced
- 2 carrots, cut into medium chunks
- 4 cloves garlic, minced
- 1 cup sweet potatoes peeled, cut into ½” chunks
- 1 1/2 cups cabbage, coarsely chopped
- 1 white turnip peeled, cut into ½” chunks
- 1 teaspoon cumin
- ½ – 1 teaspoon chili powder or ancho chili powder*
- 4 cups vegetable or chicken stock
- ¼ cup quinoa
- ¼ – ½ teaspoon Sea Salt
- 1/2 cup fresh parsley, coarsely chopped
- 1–2 Tablespoons apple cider vinegar
- chopped tomatoes or red peppers for garnish (optional)
Instructions
- In a medium soup pot, heat oil on low heat. Add onions, carrots, leeks, and celery. Sauté for 5 minutes or until the vegetables begin to soften.
- Add in the garlic. Sauté 1 minute more.
- Add the sweet potatoes, turnips, cabbage, cumin and chili powder. Stir to coat the vegetables with the spices.
- Sauté 1 minute until spices are fragrant.
- Add stock and quinoa. Bring to a boil. Turn down until just simmering and cook until quinoa is cooked about 15 minutes.
- Add salt the last 5 minutes of cooking.
- Add apple cider vinegar, to taste.
- Taste to adjust salt and chili powder.
- Add parsley and serve garnished with chopped tomatoes or red peppers.
Notes
Taste your chili powder for spiciness. Use less to start, you can add more at the end.
- Prep Time: 15
- Cook Time: 20
- Category: Vegan, Dairy Free, Gluten Free