Quinoa, Kale and Carrot Noodle Soup with Parmesan
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
- 1 tablespoon extra virgin olive oil
- 1/3 cup diced yellow onion
- 2 garlic cloves minced
- 2 celery stalks diced
- ½ red pepper flakes
- salt and pepper
- 4 cups vegetable broth or use chicken broth for more flavor, if not vegetarian
- 2 cups water
- 3 cups chopped curly kale
- 1.5 cups cooked quinoa
- 1 large carrot or 2 medium, peeled, Blade D, noodles trimmed
- 1/2 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1/2 cup grated Parmesan cheese
Heat the olive oil in a large pot over medium-high heat. Once oil is shimmering, add the onions, garlic, celery and red pepper flakes. Cook until celery is soft. Add the vegetable broth and water and bring to a simmer. Once simmering, add the kale, quinoa, carrot noodles, thyme, rosemary, and season with salt and pepper, and let cook until carrot noodles are softened, 3-5 minutes. Stir in the Parmesan and serve.