This Quinoa soup is very fast and simple to make and very delicious for a cold winter day! There is no meat but it is very hearty. Chicken could easily be added, though.
1 1/2 cup Quinoa, rinsed
4 cups Broth (vegetable or chicken)
2 Celery Stalks
1 cup Kale
1/2 cup diced Onion
2 cloves Garlic
2 tsp Salt
3 TBS Olive Oil
1 small Butternut or Acorn Squash
Peel squash. Dice into cubes and roast with olive oil at 375 degrees for about 25 minutes.
Meanwhile, saute onion, celery, carrot, and garlic in a large soup pot. Cook until slightly soft.
Add broth and bring to a simmer. Add rinsed quinoa seeds and continue to simmer.
Add fresh kale and butternut squash at the end before you serve. Add salt to taste.
All photos by Mary Banducci Photography. Recipe by Alisa's Garden