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:
1

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

2

Zest lemon.

MAKE:
3

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

4

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

5

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

6

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

7

Bring to a simmer, add kale and cooked quinoa.

8

Add salt and pepper as needed.

9

If desired, garnish with crumbled feta cheese and chives.

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

Directions

PREP:
1

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

2

Zest lemon.

MAKE:
3

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

4

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

5

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

6

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

7

Bring to a simmer, add kale and cooked quinoa.

8

Add salt and pepper as needed.

9

If desired, garnish with crumbled feta cheese and chives.

Lemony Kale and Quinoa Soup