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California Veggie Powerhouse Soup
I call this soup the “Powerhouse” because it contains an abundance of nutrition-rich vegetables, quinoa (a South American super-seed loaded with magnesium, phosphorus, amino acids, and more), and sprouted beans bursting with vitamins and micronutrients. Add the optional meats to round out the protein and make a complete meal. The coconut oil lends a subtle hint of the tropics.
- 2 large cloves garlic, finely chopped
- 2 tbs organic coconut oil
- 4 medium carrots, chopped
- 4 stalks celery, chopped
- 1/2 yellow onion, chopped
- 1/4 red cabbage, shredded or chopped
- 1 1/2 cups cooked quinoa
- 1 1/3 cups sprouted, dried beans, cooked, any kind will do. I use truRoots sprouted bean trio.
- 5 cups organic baby kale leaves
- 3 to 4 cups chicken broth
- 1 12 oz. can tomato sauce
- Filtered water, as desired to thin
- Optional sausages or meatballs
Heat coconut oil in Dutch oven at med-high.
Lightly sauté the garlic, stirring constantly.
Add chopped carrots, celery and onion. Sauté until they begin to soften, about 7 minutes. Season generously with dill.
Add chopped cabbage and stir in. Reduce heat, cover, and cook until soft.
Meanwhile, cook quinoa and beans separately, according to package directions.
Add baby kale to Dutch oven. Stir into other vegetables until bright green and wilted.
Add quinoa and beans to Dutch oven. Stir.
Add chicken broth and tomato soup. Add filtered water to desired thinness. Heat.
If desired, cut up cooked meatballs or sausages and stir in. Garnish with parmesan cheese or sour cream.
Serve with whole grain bread and butter.