Name: Lemony Kale and Quinoa Soup
Ingredients: 1 sweet onion; 1/4 cup fresh parsley; 1 tablespoon fresh thyme; 5 cloves garlic; 1 lime zested; 1 teaspoon salt; 1 teaspoon pepper; 2 tablespoons olive oil; 1/2 cup celery chopped; 1 cup carrots chopped; 1 teaspoon cumin; 6 cups low sodium vegetable broth; 4 cups water; 1 tablespoon liquid aminos or soy sauce; 3 cups chopped kale; 1 teaspoon crushed red pepper; 2 oz feta; 1/3 cup chopped chives; 1 cup quinoa; 1 lemon

AuthorJeanne Petrucci

Yields1 Serving

1 sweet onion

1/4 cup fresh parsley

1 tablespoon fresh thyme

5 cloves garlic

1 lime zested

1 teaspoon salt

1 teaspoon pepper

2 tablespoons olive oil

1/2 cup celery chopped

1 cup carrots chopped

1 teaspoon cumin

6 cups low sodium vegetable broth

4 cups water

1 tablespoon liquid aminos or soy sauce

3 cups chopped kale

1 teaspoon crushed red pepper

2 oz feta

1/3 cup chopped chives

1 cup quinoa

1 lemon

PREP:

Chop onion, parsley, thyme, garlic, celery, carrots, kale and chives.

Zest lemon.

MAKE:

On medium heat, pour olive oil in a large pot.

Sauté onions, carrots, celery, garlic, lemon zest, herbs, and spices.

Add in soy sauce (or liquid aminos), low-sodium vegetable broth, lemon juice, lemon rind, and water.

Stir frequently, cook for 5-10 minutes or until vegetables become tender.

Bring to a simmer, add kale and cooked quinoa.

Add salt and pepper as needed.

If desired, garnish with crumbled feta cheese and chives.

Ingredients