Fall Veggie Soup with Quinoa

One of my favorite parts of the transition to fall weather is the warm and cozy, comforting and hearty fall soups. I could literally eat soup every day this time of year.

This recipe for Fall Vegetable Soup with Quinoa is perfect for a chilly day. It is packed with immunity boosting nutrition and, if there's any left, it can be frozen to enjoy on a day when you just don't feel like cooking.

Ingredients:

• 2 tbsps Olive Oil
• 1 Yellow Onion (diced)
• 1 Carrots (chopped)
• 2 Celery Stalks (thinly sliced)
• 3 cloves Garlic (minced)
• 1 Large Sweet Potato (peeled and chopped)
• 2 cups Chopped Butternut Squash
• 3 Bay Leaves
• 2 pints Organic Vegetable Broth (More if needed)
• 1 can Diced Tomatoes
• 1 can Chickpeas (rinsed and drained)
• 1 cup Quinoa
• 1 tbsp Minced Fresh Rosemary
• 2 tsps Minced Fresh Thyme
• 2 cups Chopped Kale (ribs and stems removed)
• 1 tsp Sea Salt (to taste)
• 1 pinch Black Pepper (to taste)

Heat olive oil in a large stockpot over medium heat. Add onion, carrot, and celery and cook until onions are translucent, about 5 minutes. Add the garlic, sweet potato, butternut squash, and bay leaves. Cook until vegetables are tender, about 10 minutes. Stir occasionally so they don't stick to the bottom of the pan.

Add the vegetable broth, tomatoes, and chickpeas. Stir in the quinoa and season with fresh rosemary and thyme. Cook for 15 minutes or until quinoa is soft. Stir in the kale and cook for an additional 5 minutes. Season with salt and black pepper, to taste. Serve warm.