Vegan Soup with Kale, Zucchini, Chickpeas, and Quinoa  Soups and Stews  320 reads

Vegan Soup with Kale, Zucchini

Olive oil 2 tbsp
Onion 1, finely chopped
Garlic 2 cloves, finely chopped
Zucchini 1 large, diced 1 yellow, diced
Quinoa 125 g, rinsed
Tomato 400 g, canned, chopped
Chickpeas 400 g, canned, drained
Vegetable stock 1 1/4 l low-sodium
Kale 140 g, curly, chopped
Thyme 1 tbsp, finely chopped
Pepper black, freshly ground

Heat the olive oil in a large saucepan set over a medium heat.
Add the onion, garlic, zucchini, and a pinch of salt, sweating for 6 - 7 minutes until softened.
Stir in the quinoa and cook for 2 minutes.
Cover with the chopped tomatoes, chickpeas, and stock, stirring well.
Bring to a simmer, and then cover with a lid.
Cook over a low heat for 20 minutes until the quinoa is tender.
Stir through the kale and thyme, cooking for a further 3 minutes until starting to soften.
Adjust the seasoning to taste with salt and pepper.
Ladle the soup into bowls and serve.

serves 4

Rating 2.60/5
Rating: 2.6/5 (52 votes)
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