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.
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.