"Not all vegan food has to be boring or leave you hungry. Check this one out and you'll agree!"
Ingredients
1tablespoon olive oil
1cup onion, diced
1cup carrot, diced
1⁄2cup celery, diced
1cup red pepper, diced
3garlic cloves, minced
3cups green cabbage, diced
1⁄2cup quinoa (regular or whole wheat)
1cup tomatoes, diced
10cups vegetable broth
1⁄3cup fresh basil, chopped
Direction
Heat oil over medium-high heat in a large saucepan. When oil is hot, add onion, carrots, celery, red pepper, garlic cloves and cabbage. Stir to coat and saute for about 2-3 minutes, until veggies are softened but not browned.
Add quinoa and stir until mixed in with the vegetables. Saute for another 2 minutes.
Add tomatoes and broth and simmer on low-medium heat for about 20-30 minutes or until veggies are cooked to your liking. The longer you cook it, the more the quinoa will naturally thicken the soup.
When soup is done, stir in fresh basil and add salt and pepper to taste.