Quinoa Vegetable Soup
1 clove garlic, minced
1small bunch kale, de-stemmed, torn into bite size pieces
½ onion, small dice
1 small carrot, sliced
1 stalk celery, sliced
3T olive oil
1 small potato, small dice
2c broccoli florets
3/4c cooked pinto beans
1/2c cooked quinoa or brown rice or pasta
1t smoked salt
4c water, pre-boiled in a kettle
salt and pepper to taste
In a soup pot over medium heat, add 1T olive oil and sauté the garlic, and hot pepper until golden and aromatic, then add the kale and sauté until bright green. Remove from the pan and set aside.
In the same soup pot over medium heat, add 2T olive oil and sauté the onions, carrots, and celery until golden and aromatic. Add the potatoes and pinto beans, and cover with the hot water. Add the smoked salt, reduce the heat and let simmer for 15-20 minutes.
Add the cooked quinoa, broccoli and cooked kale and cook for an additional 5-7 minutes until the broccoli is tender and bright green. Adjust the seasonings, salt and pepper to taste. Serve immediately and top with nutritional yeast and crusty bread.