Recipe

First course

Vegan Soup with Kale, Zucchini, Chickpeas, and Quinoa

By FDL

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Vegan Soup with Kale, Zucchini, Chickpeas, and Quinoa
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Looking for a new vegan soup recipe? Try this amazing and comforting soup with kale, zucchini, chickpeas, served with quinoa.

Ingredients
Ingredients
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  • Preparation time
  • Cooking time
  • Recipe category First course
  • Recipe yield 4
Preparation

How to prepare a delicious vegan soup with kale, zucchini, chickpeas and 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.
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