Well, it’s November which means it’s officially soup weather! This is my classic vegetable and quinoa soup. Add chicken if you like, or keep it vegan – it’s up to you. No matter what, I think you’ll find this recipe “soup-er!”

Total Cooking Time: 1 hour
Total Meals: 5
Total Cost: $25.00 ($5.00 per meal)

Flavour Profile: ★★★
Pack-ability: ★★
Healthy Choice: ★★★

Ingredients:
  • 8 Cups (2L) Chicken Broth or Vegetable Broth
  • Rotisserie chicken (optional)
  • 1 ½ Cups Dried quinoa
  • 3-4 celery sticks
  • 2-3 large carrots
  • ½ white onion
  • 1 zucchini
  • 2 Bay Leaves
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
Preparation

Veggies: chop vegetables into small size chunks and add to large pot (leave zucchini aside for now). Cook celery, carrots and onion in olive oil on medium high until onions are slightly transparent. Add stock along with bay leaves, and seasoning. Bring to a boil then add quinoa. Cover pot and cook for 2 minutes on boil before bringing temp down to low simmer. Leave on simmer for 10-15 minutes.

PRO TIP!: While soup is cooking, chop rotisserie chicken into chunks to save you time!

Check soup: Once quinoa is partially cooked, add chicken and zucchini. (You can tell the quinoas readiness when the outside of grains are slightly transparent, while the inside are still opaque). Cover and simmer for another 10 minutes to let flavours blend. Add salt and pepper to taste.

Serve and garnish with cheese, cilantro and a nice baguette on the side!

Enjoy!