Serves 10 | Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
2 tablespoons olive oil
1 yellow onion, diced
1 carrots, chopped
2 celery stalks, thinly sliced
3 cloves garlic, minced
1 large sweet potato, peeled and chopped
2 cups chopped butternut squash
3 bay leaves
4 cans reduced-sodium vegetable broth
2 cans diced tomatoes
1 can chickpeas, rinsed and drained
1 cup quinoa
1 tablespoon minced fresh rosemary
2 teaspoons minced fresh thyme
2 cups chopped kale, ribs and stems removed
Salt and black pepper, to taste
Heat olive oil in a large stockpot over medium heat. Add onion, carrot, and celery and cook until onions are translucent, about 5 minutes. Add the garlic, sweet potato, butternut squash, and bay leaves. Cook until vegetables are tender, about 10 minutes. Stir occasionally so they don’t stick to the bottom of the pan.
Add the vegetable broth, tomatoes, and chickpeas. Stir in the quinoa and season with fresh rosemary and thyme. Cook for 15 minutes or until quinoa is soft. Stir in the kale and cook for an additional 5 minutes. Season with salt and black pepper, to taste. Serve warm.
Note This soup freezes well. To freeze, cool completely and pour into a freezer container. When ready to eat, defrost and reheat on the stove or in the microwave.
Download our recipe card for this delicious soup packed with goodness, veggies and healthy quinoa. A great lunch, or a starter for dinner – this soup will help keep the winter blues away until spring arrives. Make it, add your own flair to it and let us know how it went – we would love to hear from you!