Veggie-Quinoa Soup

Ingredients

• Quinoa: 1 cup
• Vegetable broth: 6 cups
• Carrots: 2
• Celery: 2 stalks
• Onion: 1
• Garlic: 3 cloves
• Zucchini: 1
• Tomatoes: 2
• Spinach: 2 cups
• Brussels Sprouts: 1 cup
• Extra Virgin Olive oil La Maison des Chefs 1 liter: 2 tablespoons
• Fresh herbs: 3 tablespoons

Instructions

1. Rinse the quinoa under cold water in a fine mesh strainer.
2. Heat the olive oil in a large pot. Sauté the diced onion and minced garlic for 3-5 minutes until fragrant.
3. Add the diced carrots, celery, and halved Brussels sprouts. Cook for 5 minutes, stirring occasionally.
4. Add the vegetable broth and quinoa. Bring to a rolling boil.
5. Reduce heat to low and simmer gently for 15 minutes.
6. Add the diced zucchini and tomatoes. Cook for 10 minutes more until all vegetables are tender.
7. Stir in the spinach and fresh herbs just before serving. Season generously with salt and pepper. Serve hot.