# What You'll Need:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 medium onion, diced
03 - 2 garlic cloves, minced
04 - 2 carrots, peeled and sliced
05 - 2 celery stalks, sliced
06 - 1 medium parsnip, peeled and diced
07 - 1 small sweet potato, peeled and diced
08 - 1 cup chopped kale or Swiss chard, stems removed
09 - 1 cup chopped cabbage
10 - 1 cup diced tomatoes, fresh or canned
→ Grains & Legumes
11 - 1/2 cup rinsed quinoa
→ Broth & Seasonings
12 - 6 cups low-sodium vegetable broth
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried oregano
15 - 1 bay leaf
16 - Salt and freshly ground black pepper, to taste
17 - 2 tablespoons chopped fresh parsley
18 - Juice of 1/2 lemon (optional)
# Directions:
01 - Heat olive oil in a large soup pot over medium heat. Add diced onion and minced garlic; sauté until fragrant and translucent, about 2 to 3 minutes.
02 - Add sliced carrots, celery, diced parsnip, and diced sweet potato. Cook, stirring occasionally, for 5 to 6 minutes.
03 - Stir in chopped kale or Swiss chard, chopped cabbage, and diced tomatoes. Cook for an additional 2 minutes.
04 - Add rinsed quinoa, vegetable broth, dried thyme, oregano, bay leaf, salt, and pepper. Bring mixture to a boil.
05 - Reduce heat to low, cover, and simmer for 25 to 30 minutes or until vegetables are tender and quinoa is fully cooked.
06 - Remove bay leaf. Stir in fresh parsley and optional lemon juice. Adjust seasoning to taste.
07 - Ladle soup into bowls and serve immediately.
