Does everybody love colourful soups as much as we do? This Chickpea Quinoa Soup shared by @eatthisnotthat is everything we love, healthy, tasty and colourful! Make it at home and don’t forget to tell us your thoughts!
INGREDIENTS
• 1 tablespoon canola oil.
• 1 cup sliced halved carrots
• 1 cup chopped yellow bell pepper
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 32-ounce carton unsalted vegetable stock or reduced-sodium vegetable broth
• 1 14.5-ounce can no-salt-added
• diced tomatoes, undrained
• 1 8-ounce can of no-salt-added tomato sauce
• 1 15-ounce can no-salt-added chickpeas (garbanzo beans), rinsed and drained
• 1/3 cup uncooked Quinta quinoa, rinsed and drained
• 1 tablespoon Worcestershire sauce
• 2 teaspoon chilli powder
• 1 teaspoon dried oregano, crushed
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 medium zucchini, quartered lengthwise and sliced (1 1/3 cups)
• Light sour cream, shredded reduced-fat cheddar cheese, and/or chopped fresh cilantro (optional)
PREPARATION
• In a Dutch oven, heat oil over medium-high. Add carrots, bell pepper, onion, and garlic; cook and stir 4 minutes.
• Carefully add the11 ingredients after the garlic. Bring to boiling; reduce heat. Cover and simmer for 20 minutes or until carrots are tender.
• Add zucchini; cook 5 to 7 minutes more or until crisp-tender. If desired, top each serving with sour cream, cheese, and/or cilantro.
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