Veggie Quinoa Soup

By khojnicki

Ingredients

• 1 c uncooked quinoa
• 2 tbsp olive oil
• 1/4 c diced white onion
• 1/4 c diced carrot
• 1/4 c diced red bell pepper
• 4 garlic cloves, sliced
• 1 tsp fresh rosemary, minced
• 3/4 tsp ground cumin
• 6 c unsalted chicken broth
• 1/4 c diced russet potato
• 1/4 c diced peeled sweet potato
• 1/4 c diced peeled celery root
• 1/2 c diced zucchini
• 1/2 c thinly sliced brussels sprouts
• 1/4 c roughly chopped fresh flat leaf parsley
• 1 tsp kosher salt

Preparation

Step 1

Preheat oven to 325 degrees F.

Spread quinoa in a thin layer on a rimmed baking sheet; bake until browned, about 30 mins, stirring every 10 mins.

Heat a large stockpot over medium. Add oil. Add onion, carrot, bell pepper, and garlic; cover and cook 10 mins or until vegetables are tender, stirring occasionally. Uncover and stir in rosemary and cumin; cook 1 min, stirring constantly. Stir in stock, potatoes, celery root and toasted quinoa. Increase heat to high; bring to a boil. Cover and reduce heat to medium; cook 12 mins. Stir in brussels sprouts and zucchini; cook until vegetables and quinoa are tender, about 2 mins. Stir in parsley and salt.