Servings: 8 servings
Ingredients
- 2 tablespoons of olive oil
- 1/2 of a small can of tomato paste- 3 ounces total
- 1 large yellow onion
- 4-5 pressed garlic cloves
- 2 purple turnips peeled and cubed
- 2 16 ounce bags of frozen mixed vegetables
- 1.5 cups of quinoa
- 8-10 cups of low sodium vegetable broth
- 3 dry bay leaves
- salt and pepper to taste
Instructions
- Heat two tablespoons of olive oil in a large soup pot over medium heat. Dice the onion and season with salt and pepper and bay leaves. Cook the onion in the olive oil for 2-3 minutes, until slightly soft. Add pressed garlic. And stir.
- When the onions have softened slightly, add the peeled, diced turnips. Season with a lay Cook an additional 5-6 minutes, until the edges start to brown slightly.
- Add the tomato paste and about half a cup of the broth. Stir until the tomato paste dissolves.
- Pour in the rest of the broth. Bring to a simmer and let simmer for about half an hour. Add in the quinoa and continue to simmer for an additional 20 minutes. When the quinoa is done, add in the frozen veggies. Return soup to a simmer and let simmer for about 5 minutes. Serve hot and garnish with Parmesan cheese and fresh parsley if desired.
Notes
*This is the soup that keeps on giving. This recipes always leaves leftovers for us. When I reheat the soup, I often add more veggie broth or stock since the quinoa and veggies do soak it up. One pot of this soup can feed our family of three for 3 days.
Nutrition
Serving: 8g
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