Go Back

Leek, Cabbage + Quinoa Soup

Ingredients

  • 2 tbsp olive oil
  • 1 lg leek, thinly sliced (white and light green parts), pieces rinsed well
  • 2 cloves garlic, minced
  • 2 carrots, chopped
  • 1 tsp salt
  • 2-3 cups shredded/chopped green cabbage
  • 1/2 tsp dried thyme (or a few whole sprigs fresh thyme)
  • 1 tsp dried oregano
  • 1 bay leaf
  • 1/4 tsp paprika
  • Fresh ground pepper
  • 5 cups vegetable or chicken broth (or water)
  • 1/2 cup dry quinoa

Instructions

  • In large saucepan, heat oil and butter together. Add sliced leek, cook and stir occasionally until softened.
  • Add garlic, carrots, and salt. Cook, stirring occasionally, for a couple minutes before adding in cabbage. Cook and stir 2 more minutes.
  • Add in spices. Cook and stir together until vegetables are tender and aromatic.
  • Pour in broth (water). Bring to boil. Add more salt as desired for taste.
  • Add quinoa, bring to boil again. Turn down, cover and allow to simmer, stirring occasionally, for 45 minutes to an hour (the longer the better) until quinoa is cooked and flavours have mellowed nicely together. Season to taste.