Vegan Soup with Kale, Zucchini, Chickpeas, and Quinoa
Ingredients
Olive oil: 2 tbsp
Onion: 1, finely chopped
Garlic: 2 cloves, finely chopped
Zucchini: 1 large, diced 1 yellow, diced
Quinoa: 125 g, rinsed
Tomatoes: 400 g, canned, chopped
Chickpeas: 400 g, canned, drained
Vegetable stock: 1 1/4 l low-sodium
Kale: 140 g, curly, chopped
Thyme: 1 tbsp, finely chopped
Salt
Pepper: black, freshly ground
Looking for a new vegan soup recipe? Try this amazing and comforting soup with kale, zucchini, chickpeas, served with quinoa.
Heat the olive oil in a large saucepan set over a medium heat.
Add the onion, garlic, zucchini, and a pinch of salt, sweating for 6 - 7 minutes until softened.
Stir in the quinoa and cook for 2 minutes.
Cover with the chopped tomatoes, chickpeas, and stock, stirring well.
Bring to a simmer, and then cover with a lid.
Cook over a low heat for 20 minutes until the quinoa is tender.
Stir through the kale and thyme, cooking for a further 3 minutes until starting to soften.
Adjust the seasoning to taste with salt and pepper.
Ladle the soup into bowls and serve.
