Vegan Soup with Kale, Summer Squash, Chickpeas, and Quinoa

Ingredients

• 2 Tbsp olive oil

• 1 onion, finely chopped

• 2 cloves garlic, finely chopped

• 2 small summer squash, chopped

• 3/4 cup quinoa, rinsed

• 1 1/2 cups (or 1 can) diced tomatoes

• 1 1/2 cups (or 1 can) chickpeas, drained

• 1 1/4 cups vegetable stock or water

• 1 bunch kale

• 1 Tbsp thyme, finely chopped

• salt

• pepper

Directions

1. Heat the olive oil in a large saucepan over medium heat.

2. Add the onion, garlic, squash, and a pinch of salt, and cook for 6 - 7 minutes until softened.

3. Stir in the quinoa and cook for 2 minutes.

4. Add in the chopped tomatoes, chickpeas, and stock, stirring well.

5. Bring to a simmer, and then cover with a lid.

6. Cook over low heat for 20 minutes until the quinoa is tender.

7. Add in the kale and thyme, cooking for a further 3 minutes until starting to soften.

8. Adjust the seasoning to taste with salt and pepper.

9. Serve into bowls and enjoy!

Picture and recipe adapted from: https://www.finedininglovers.com/recipes/main-course/vegan-soup-kale-zucchini-chickpeas-and-quinoa