Name: Sunday Night Chickpea Quinoa Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 tbsp olive oil; 1 medium onion, diced; 4 garlic cloves, minced; 3 celery stalks, cut thinlu on the diagonal; 3 large carrots, cut into half moons; 2 broccoli stalks (not the florets, but what is left over from a previous meal), tough part peeled, then chopped; 1 tsp dried tarragon; 1 tsp thyme; ½ tsp salt; ¼ tsp black pepper; 2 bay leaves; ½ cup quinoa, dry; 1 can of chickpeas, 546 ml; ¼ tsp red pepper flakes; 5 cups vegetable stock; 2 tbsp balsamic vinegar

AuthorThe Hearty BakerCategorySoupsDifficultyBeginner

It's Sunday night, after a busy weekend of shuttling the kids around to hockey rinks. What can you make for dinner on a cold night? A hearty soup of course. The flavours are subtle, and enjoyed by fussy kids and adults alike.

Yields1 Serving

Prep Time15 minsCook Time20 minsTotal Time35 mins

2 tbsp olive oil

1 medium onion, diced

4 garlic cloves, minced

3 celery stalks, cut thinlu on the diagonal

3 large carrots, cut into half moons

2 broccoli stalks (not the florets, but what is left over from a previous meal), tough part peeled, then chopped

1 tsp dried tarragon

1 tsp thyme

½ tsp salt

¼ tsp black pepper

2 bay leaves

½ cup quinoa, dry

1 can of chickpeas, 546 ml

¼ tsp red pepper flakes

5 cups vegetable stock

2 tbsp balsamic vinegar

Heat oil in a large soup pot or dutch oven over medium heat. Add onions, garlic, celery, broccoli stalks and carrots. Saute for 5 minutes or until slightly tender.

Add tarragon, thyme, salt, black pepper, red pepper flakes and bay leaves to pot. Stir, and saute for a minute.

Stir in quinoa and vegetable stock. Cover pot with a lid.

Stir in chickpeas once quinoa is almost done.

Add the balsamic vinegar. Adjust seasonings to your preference, and serve in bowls.

Enjoy

Ingredients