My friend, Traci, brought me some veggie soup last week and I loved it! I asked for the recipe and have already made it twice. The first time I made this soup, I followed directions. The second time was tweaked because I had homemade beef broth on hand. I used two cups beef broth and two cups veggie broth. Either way, it’s still good and would be easy to freeze if you want to double the recipe. It’s so nice to have homemade meals in the freezer for those days life throws curve balls and you run out of time.
- 1 tablespoon coconut oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 1 small zucchini, chopped
- 1 yellow squash, chopped
- 2 turnip bottoms, trimmed & cubed
- 1 box (32 ounces) vegetable broth
- 1 (15 ounce) can diced tomatoes
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 2 cups cooked quinoa (3/4 cup dry should yield 2 cups cooked)
- Salt and black pepper, to taste
Heat the coconut oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the onion and cook until tender, about 5 minutes. Add the garlic, and cook for 2-3 minutes. Add the carrots, celery, zucchini, yellow squash, and turnips and continue to cook for 4 to 5 more minutes, stirring occasionally.
Add the vegetable broth, diced tomatoes, bay leaves, thyme, and basil. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Stir in the cooked quinoa and season with salt and pepper, to taste. Serve warm.
Note: To cook the quinoa, rinse ¾ cup quinoa under cold water. Add quinoa, 1.5 cups water, and a pinch of salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.