Hearty Vegetable Quinoa Soup
  • 2tablespoons olive oil
  • 1 yellow onion, diced
  • 1 carrot, chopped
  • 2 celery stalks, chopped
  • 3cloves garlic, minced
  • 1large sweet potato, peeled and chopped
  • 2cups chopped butternut squash
  • 3 bay leaves
  • 2cartons vegetable broth
  • 2cans (500 ml) diced tomatoes
  • 1can (500 ml) chickpeas, rinsed and drained
  • 1cup quinoa, uncooked
  • 1tablespoon rosemary, minced
  • 2teaspoons thyme, minced
  • 2cups kale, chopped
  • ½cup Manitoba Harvest Hemp Hearts
  • Salt and black pepperto taste
  1. Put a large pot over medium heat and add in the olive oil. Put the onion, carrot and celery in the pot and cook for about 5 minutes or until the onions are translucent.
  2. Add the garlic, sweet potato, butternut squash and bay leaves and cook for about 10 to 15 minutes or until the veggies are cooked.
  3. Pour the vegetable broth, tomatoes, chickpeas, quinoa, rosemary and thyme into the pot and cook covered for about 15 minutes or until the quinoa is done.
  4. Add in the kale and Hemp Hearts and season with salt and pepper. Cook for another 5 minutes and then serve.