This soup is great for springtime with a nice balance of quinoa and light veggies. I was skeptical at first about how much flavor this soup would have but it turned out fabulous! Next time I make it, I will experiment with other ingredients, perhaps beans and kale. You can also add chicken or turkey to this soup if you would like.
Note: The soup turns out more like a dish so if you want it more like a soup add more broth or water.
- 2 tablespoons of extra-virgin olive oil
- 1 chopped onion
- 1/2 cup of carrots, chopped
- 1/2 cup of celery, chopped
- 1/2 cup of mushroom, chopped
- 3 cups of chicken broth
- 2 cups of water
- 1/4 cup of finely chopped parsley
- 1/4 cup of rinsed quinoa
- Garlic salt, as desired
- Pepper, as desired
In a large pot, heat 2 tbsp of olive oil over med-high heat.
Add the carrots, celery, onions and mushrooms to the heated oil. Cook for about 5 minutes or until the veggies start to brown.
Stir in 2 cups of water and 3 cups of chicken broth and bring to a boil.
Stir in the rinsed quinoa and parsley. Add the garlic salt & pepper as desired. Cover the pan, reduce the heat to low and cook for 20 minutes.