Fall is definitely in the air and soup’s on the stove!
Fall…the crisp air, the rustle of leaves, apple picking, chunky knits, scarves and boots. As much as I welcome the break from the summer heat and humidity and enjoy the change in season, there is one thing that we could all do without – the fall cold. Around the office, on the playground and lurking on every doorknob and telephone, it waits for you. I’ve already been knocked down and out once by the pesky symptoms but I’m hoping with all hope that’s it for me. Fingers and toes crossed! Being sick when life just won’t let you slow down is the worst.
We all have our tips and tricks for staying healthy and eating right is probably a common one. This Fall Vegetable Quinoa Soup is loaded with nutrient-rich ingredients like chickpeas, pumpkin, carrots, celery, kale, garlic, onion and quinoa. Can’t you just smell it simmering on the stove already? Mmmm…ahhhh! Make this big pot of soup and you’ll have a healthy and smart lunch and/or dinner ready to grab through the week.
Fall Vegetable Quinoa Soup is perfect as a meal on a chilly day. It also freezes well to enjoy later. I like to put 2-4 servings of soup in a large freezer-safe ziploc bag and lay it flat in the freezer. It takes up a lot less space and thaws quick!
I hope you’re all staying healthy this season! Get enough sleep, keep stress in check, and have lots of healthy foods like this soup at the ready!
enjoy | liz | xo
- 4 tbsp olive oil
- 1 yellow onion, diced
- 1 carrot, chopped
- 2 celery stalks, thinly sliced
- 3 cloves garlic, minced
- 1 small pie pumpkin, peeled, seeds and guts removed, chopped (approx. 2-3 cups)
- 3 bay leaves
- 2-900ml tetra paks of vegetable or chicken broth
- 1 can (796ml) diced tomatoes
- 1 can (540ml) chickpeas, rinsed and drained
- 3/4 cup quinoa
- 2 tsp minced fresh thyme
- 2 cups chopped kale, ribs and stems removed
- Salt and black pepper, to taste
- In a large stock pot over medium, heat olive oil. To it add onion, garlic, carrot, and celery and cook until onions are translucent (approx. 10 minutes).
- Add the pumpkin and bay leaves. Cook until vegetables are tender, (approx. 10 minutes).
- Add in the broth, tomatoes, and chickpeas. Stir in the quinoa and thyme. Cook on medium-high for 15 minutes, then reduce to medium-low and simmer another 15 minutes or until quinoa is soft.
- Stir in the kale and cook for an additional 5 minutes. Season with salt and black pepper, to taste.
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