Chunky Vegetable & Quinoa Soup
Vegetarian. Gluten Free. Vegan. Dairy Free..
220g of diced tomatoes
100g of broccoli stalk
200g of zucchini
200g of cauliflower
70g of celery
1 tin of chickpeas
2 big handfuls of shredded silverbeet
1 tsp of turmeric
2 heaped tsp of Vata Balance spice blend
1/2 tsp of curry powder
2 tsp of vegetable stock in 4 cups of water
1 heaped tsp of ginger
1 cup of quinoa cooked in 2 cups of water
Salt, pepper & chilli to taste
Dice all the vegetables and place them in a big pot with vegetable stock, spices, salt, pepper and chilli, put the pot on the stove on low heat, with the lid on until it starts simmering.
Place quinoa & water in a saucepan and cook for 5-10mins until all the water has been absorbed by the quinoa.
Once vegetables have started to soften, add the cooked quinoa and chickpeas into the big pot and simmer for a further 10-15mins.
Remove from the heat and voila its ready to serve.