I felt like having soup after my workout this evening, so pulled out a bunch of odds and ends from the produce drawer.
- 2 stalks celery
- 1/2 medium onion
- 1 large carrot
- 2 cloves garlic
- 1 bunch of lacinato kale
- 6 leaves of napa cabbage
- 1 can chick peas
- 1/4 cup quinoa
- Sautee all the veggies in olive oil, added the chick peas and quinoa and added enough water to cover the contents of the pot.
- Allow the veggies to simmer long enough for the quinoa to cook (approximately 15 minutes).
- Turn off the heat and run your immersion blender through the soup. The leftovers will be great as a pasta sauce or on rice with steamed veggies.