This soup is perfect for the fall time and for when the cold weather approaches! This soup is also great to freeze and heat up for later months!
2 Tbsp Olive Oil
1 Diced Yellow Onion
1 Chopped Carrot
2 Celery Stalks
3 Minced Garlic Cloves
1 Peeled and Chopped Large Sweet Potato
2 Cups Chopped Butternut Squash
3 Bay Leaves
4 Cans of 14.5 oz each reduced sodium vegetable broth
1 Can (15oz) Chickpeas, drained and rinsed
1 Cup Quinoa
1 Tbsp Minced Rosemary
2 Tsp Minced Thyme
2 Cups Chopped Kale, remove ribs and stems
Salt and Black Pepper to taste
1. Heat the olive oil, in a large stockpot over medium heat. Then, add the onion, carrot, and celery and cook until the onions are translucent (should take about 5 minutes).
2. Add the garlic, sweet potato, butternut squash, and bay leaves. Cook until the vegetables are tender (about 10 minutes), stirring occasionally so that they don't stick to the bottom of the pot.
3. Add in the vegetable broth, tomatoes, and chickpeas. Stir in the quinoa and season with the rosemary and thyme. Cook for 15 minutes, or until the quinoa is soft.
4. Stir in the kale and cook for 5 more minutes. Season with salt and black pepper to taste and Enjoy!