Healthy and Easy Fall Vegetable Soup (Vegan & Protein-packed)
Yum. I made up this recipe the other day using what was in my kitchen, and it turned out!
So here is goes, without amounts. because I just threw it in the pot!
In large pot, heat COCONUT OIL on medium heat. Add a generous amount of TURMERIC and CUMIN and a clove or two of CHOPPED GARLIC and stir until a bit heated. Then toss in chopped CELERY and CARROTS and sauté for a bit.
Boil some water on the side. Add a vegan BOUILLON CUBE and a good amount of REAL SALT.
Peel a SWEET POTATO and chop it up into bite-sized pieces.
In main pot, add the BOILING WATER (with dissolved bouillon cube), then put in the sweet potato, some already-cooked CHICK PEAS (I made mine the day before according to the package — makes an awesome snack with olive oil and salt — but canned is good too), a can of STEWED TOMATOES, and some QUINOA.
Add some VEGGIE BROTH if you have it, for another layer of taste. I also put in a BAY LEAF and some BLACK PEPPER.
Cook for at least 20 minutes more, so that the vegetables are at the consistency that you like them and the quinoa cooks.
The result should be a nice soup with a bit of sweetness from the carrots and sweet potatoes in a lovely golden hue, thanks to the turmeric.
Enjoy! Satisfying and healthy!