Quinoa Vegetable Soup

Quinoa Vegetable Soup

My two younger kids both woke up with coughs and sniffles, so my goal for the day was to try and get them back on the road to healthy town as quickly as possible. That meant giving them some homemade medicinal honey, elderberry syrup and this vegetable soup, using Nourishing Vegetable Broth as my base.

All three of my children are going through a selective phase at the moment. This is unfortunate as I put a lot of time and energy into the meals I prepare, and it can be very disheartening to get negative feedback from the so-called peanut gallery afterward. We have a standard policy of preparing meals with the understanding that if you don’t like it, fine but we are not making anything else. I fully respect their ability to choose what they do and do not like, however, I am not prepared to be a short-order cook. I have actively involved the kids in meal planning and food prep, which has initiated some really positive shifts in the right direction.

My kids enjoy adding small alphabet noodles to this soup, and we have tried substituting sorghum for quinoa, although it ups the cook time quite a bit, as sorghum takes a lot longer to cook.

Quinoa Vegetable Soup

Ingredients

2 Tbsp avocado oil
1 leek, white part only, finely sliced
2 large carrots, finely sliced
2 large cloves garlic, crushed
1 small kohlrabi, peeled and diced
4 small jerusalem artichokes (aka sunchokes) peeled and diced
4 stalks kale, stems and leaves separated and finely sliced
1 Tbsp herbs de provence
1½ tsp sea salt
6 cups Nourishing Vegetable Broth
½ cup quinoa
½ cup du puy lentils
2 tsp fresh lemon juice
Fresh cracked pepper
Chili flakes (optional add in)

Directions

Heat avocado oil over medium heat. Add leeks, carrots, garlic, kohlrabi, jerusalem artichokes and kale stems. Sauté until soft and fragrant, about 8–10 minutes. Add herbs de provence and sea salt, stirring to combine. Add 6 cups vegetable broth and stir to combine. Bring to a boil, add quinoa and du puy lentils, lowering heat to a rolling boil and letting the soup cook for 25 minutes, adding kale leaves for the last 5 minutes of the cooking time. Remove from heat and add lemon juice and fresh cracked pepper. Test for seasoning, adjust as needed and enjoy!

If you would like to make this in an instant pot or pressure cooker, you can set the timer for 10 minutes at high pressure, after sauteeing your veggies and adding the veg broth, quinoa and lentils.

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