Savory Quinoa Soup

Serves 6

1 clove garlic (minced)

1 yellow onion (diced into small pieces)

1 Tbsp. olive oil

3 very large red potatoes (about 14 oz.) (diced into small squares)

2/3 cup quinoa (uncooked)

3 vine ripened tomatoes (diced)

2 carrots (diced into small squares)

1 yellow squash (diced into small pieces)

9 cups unsalted vegetable broth (I used Rapunzel, Vegan)

1/2 tsp. oregano

1/2 tsp. coriander

1/8 - 1/4 tsp. cayenne pepper

2 tsp. salt & pepper to taste

1/4 tsp. stevia powder

1 Tbsp. nutritional yeast

1/4 cup fresh parsley (chopped)

4 fresh basil leaves (sliced)

1.) Add olive oil to a large stock pot and add minced garlic & onion. Season by

sprinkling some salt and pepper while cooking.

2.) Add quinoa, diced potatoes, carrots, tomatoes, dry seasonings, stevia, salt & pepper.

Continue to cook, stirring frequently, Cook for about 5 minutes.

3.) Add vegetable broth and yellow squash. Bring to a boil and then turn to low and

simmer for 20 minutes.

4.) Add nutritional yeast and stir well. Turn burner off and add in chopped parsley

and basil leaves.

5.) Serve with crusty bread and a green leafy salad. ENJOY!!