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.
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 ServingPrep Time15 minsCook Time20 minsTotal Time35 mins
2tbspolive oil
1medium onion, diced
4garlic cloves, minced
3celery stalks, cut thinlu on the diagonal
3large carrots, cut into half moons
2broccoli stalks (not the florets, but what is left over from a previous meal), tough part peeled, then chopped
1tspdried tarragon
1tspthyme
½tspsalt
¼tspblack pepper
2bay leaves
½cupquinoa, dry
1can of chickpeas, 546 ml
¼tspred pepper flakes
5cupsvegetable stock
2tbspbalsamic vinegar
1
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.
2
Add tarragon, thyme, salt, black pepper, red pepper flakes and bay leaves to pot. Stir, and saute for a minute.
3
Stir in quinoa and vegetable stock. Cover pot with a lid.
4
Stir in chickpeas once quinoa is almost done.
5
Add the balsamic vinegar. Adjust seasonings to your preference, and serve in bowls.
6
Enjoy
Ingredients
2tbspolive oil
1medium onion, diced
4garlic cloves, minced
3celery stalks, cut thinlu on the diagonal
3large carrots, cut into half moons
2broccoli stalks (not the florets, but what is left over from a previous meal), tough part peeled, then chopped
1tspdried tarragon
1tspthyme
½tspsalt
¼tspblack pepper
2bay leaves
½cupquinoa, dry
1can of chickpeas, 546 ml
¼tspred pepper flakes
5cupsvegetable stock
2tbspbalsamic vinegar
Directions
1
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.
2
Add tarragon, thyme, salt, black pepper, red pepper flakes and bay leaves to pot. Stir, and saute for a minute.
3
Stir in quinoa and vegetable stock. Cover pot with a lid.
4
Stir in chickpeas once quinoa is almost done.
5
Add the balsamic vinegar. Adjust seasonings to your preference, and serve in bowls.