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Quinoa, Kale and Carrot Noodle Soup with Parmesan

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins

Ingredients

  • 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

Instructions

  • 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.