# Ingredient List:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 medium onion, diced
03 - 2 garlic cloves, minced
04 - 2 medium carrots, peeled and sliced
05 - 2 celery stalks, sliced
06 - 1 medium parsnip, peeled and diced
07 - 1 small sweet potato, peeled and diced
08 - 1 cup chopped kale or Swiss chard, stems removed
09 - 1 cup chopped cabbage
10 - 1 cup diced tomatoes, fresh or canned
→ Grains & Legumes
11 - ½ cup rinsed quinoa
→ Broth & Seasonings
12 - 6 cups low-sodium vegetable broth
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried oregano
15 - 1 bay leaf
16 - Salt and freshly ground black pepper, to taste
17 - 2 tablespoons chopped fresh parsley, for garnish
18 - Juice of ½ lemon (optional)
# Steps:
01 - Heat olive oil in a large soup pot over medium heat. Add diced onion and minced garlic; cook for 2 to 3 minutes until fragrant and translucent.
02 - Add sliced carrots, celery, diced parsnip, and sweet potato. Cook for 5 to 6 minutes, stirring occasionally.
03 - Stir in chopped kale or Swiss chard, cabbage, and diced tomatoes. Continue cooking for 2 minutes.
04 - Pour in rinsed quinoa, vegetable broth, dried thyme, oregano, bay leaf, salt, and pepper. Bring mixture to a boil.
05 - Reduce heat to low, cover, and simmer for 25 to 30 minutes until vegetables are tender and quinoa is fully cooked.
06 - Remove bay leaf, then stir in fresh parsley and lemon juice if using. Adjust seasoning to taste.
07 - Ladle soup into bowls and serve hot.
