This is a little something that I like to call, “Skinny Soup”.
No, it won’t magically make you skinny. (Besides, skinny is out and healthy is in, right?) But with every bowl I eat, I know I’m not only getting a very nourishing and healthy meal, but I also feel good because it doesn’t “weigh me down” and make me wish I could unbutton my jeans in public. (Go ahead, admit it. You know what I’m talking about there…)
YOU MIGHT ALSO ENJOY:
Clean Eating Quinoa Vegetable Soup
(Makes approximately 4 quarts)
- 8 cups vegetable broth + 8 cups vegetable broth on reserve
- 2 cups uncooked quinoa
- 4 large carrots, peeled and sliced
- 1 small bunch celery, cleaned and sliced
- 1 small head broccoli, washed and chopped
- 2 pounds mushrooms, washed and sliced
- 1 red onion, peeled and diced
- 2 tablespoons. garlic powder
- 2 tablespoons onion powder
- 1 teaspoon thyme
- 2 teaspoons celery seed
- 1 tablespoon marjoram
- 2 tablespoons olive oil
- 1 vegetable bouillon cube
- Saute the onions and mushrooms over low-medium heat in the olive oil until the onions are translucent and the mushrooms have completely wilted.
- In a large soup pot (a 4 quart pot), combine 8 cups of broth, carrots, celery, broccoli, onion/mushroom mixture, bouillon cube and spices. Bring to a boil.
- When the soup is at a full, rolling boil, add the quinoa.
- Reduce heat to a simmer. Cook until the vegetables are soft and the quinoa is transparent.
- Add extra vegetable broth as needed to maintain a soupy consistency. (I nearly burned mine because I wasn’t watching it towards the end. So I added my extra broth at the end, and it was perfect)