Vegetable Quinoa Soup (Vegan, High-Protein)

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion (diced )
• 2 medium carrots (diced )
• 2 stalks celery (diced )
• 3 cloves garlic (minced )
• 1 small zucchini (diced (optional) )
• 1 cup uncooked quinoa (rinsed)
• 1 teaspoon sea salt (to taste )
• 1/4 teaspoon black pepper
• 1 teaspoon tomato paste
• 14.5 oz diced tomatoes ((1 can))
• 5 cups vegetable broth
• 1 bay leaf
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary
• 15 oz chickpeas (drained and rinsed (1 can))
• 2 cups baby spinach
• 2 tablespoons chopped fresh parsley

Instructions

1. 1

   Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5–6 minutes, until softened.

2. 2

   Stir in the minced garlic and diced zucchini. Cook for 1–2 minutes, until fragrant.

3. 3

   Add the rinsed quinoa, sea salt, black pepper, and tomato paste. Stir well to coat the quinoa and vegetables.

4. 4

   Pour in the diced tomatoes and vegetable broth. Add the bay leaf, fresh thyme sprigs, and rosemary sprig.

5. 5

   Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes, or until the quinoa is cooked and the vegetables are tender.

6. 6

   Stir in the drained chickpeas and the baby spinach. Cook for 2–3 minutes, just until the spinach wilts.

7. 7

   Remove the bay leaf, thyme stems, and rosemary stem. Taste and adjust seasoning if needed.

8. 8

   Serve with chopped parsley.