Andria Barrett's

Vegetable Soup with Quinoa

Vegetables used in this recipe
Onions, Carrot, Garlic, Pepper, Thyme, Tomato

To learn how to grow any of these vegetables
click on the specific name above.

2 tbsp coconut oil
½ medium onion, chopped
3 cloves garlic, chopped
1 carrot, peeled & diced
2 bell peppers, diced
1 can (28 oz) diced tomatoes

1 box (900ml) vegetable broth*
½ tsp. Himalayan salt
½ cup quinoa/anelli vegetable pasta
9 whole allspice
4 sprigs of thyme
1 bay leaf
1/8 tsp chili flakes

*Check out the great stocks and broths from our community partner, Pacific Foods

DIRECTIONS:

1. In a soup pot add the oil, onion and garlic then sauté on medium heat until soft (5 minutes).

2. Add the carrots, bell peppers, diced tomatoes and vegetable broth. Cover and simmer over medium heat, until vegetables are soft (15 minutes).

3. Add the Himalayan salt, quinoa/(Anelli Vegetable Pasta), allspice, thyme, bay leaf & chili flakes and cook until the pasta is tender (15 minutes).

Andria Barrett is a Nutritionist specializing in Blood Sugar Balance - a major factor in preventing prediabetes and optimal brain health. She is on a mission to teach people how to balance their blood sugar to prevent Type 2 Diabetes and eat their way to a healthier brain– one bite at a time. Andria shares her message in seminars & cooking classes across the city.

Recipe courtesy of Andria Barrett.

What Soup Will YOU Grow this year?