Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 1 head of garlic, peeled
- 1 pound button or cremini mushrooms, sliced
- 4 carrots, peeled and chopped
- 4 cups chicken or vegetable stock
- 2 cups water
- ½ cup quinoa
- 2 cups packed torn kale leaves
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat a large pot over medium high heat. Once hot add the oil. Allow to heat for 1 minute. Add the onion, garlic, and mushrooms, and sauté 5-10 minutes, until the mushrooms are beginning to caramelize.
- Add the carrots and sauté a minute or two more. Add the stock and water and bring to a boil. Reduce to a simmer and add the quinoa. Cook for about 15 minutes, until the quinoa is tender. Add the kale and cook just until it starts to wilt. Season with pepper.
- Serve immediately. Soup may be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave for 1-2 minutes, until heated through.
- Prep Time: 15 minutes
- Cook Time: 30 minutes