This Quinoa Vegetable Soup is a hearty meal. I added some organic free-range turkey but it can easily be left out for a true vegetarian option. Quinoa is great because it is gluten-free and contains all nine essential amino acids making it a complete protein source. Quinoa is also a very good source of calcium, magnesium, and manganese. Bon Appétit!
1lb hormone free, organic, free-range ground turkey (this is optional, you can also make as a vegetarian soup without it)
3 medium sized Carrots (peeled and diced)
2 tbsp Balsamic Vinegar (divided)
1 tbsp Coconut Aminos
6 cups Vegetable Broth
28 ounces of canned and diced Fire Roasted Tomatoes
1/2 cup Quinoa
1 Zucchini (chopped)
1 cup Peas
1/2 Red Onion (chopped)
2 tsp Himalayan Sea Salt
5-6 leaves fresh Basil (chopped)
2 tbsp fresh Parsley (chopped)
4-5 cloves of Garlic (minced)
1 tsp coconut oil or grapeseed oil (more if needed to decrease sticking)
In a soup pot over medium-high heat, heat 1 tbsp of the balsamic vinegar and coconut oil
Add the diced carrot, coconut aminos, onion, and garlic until liquid is absorbed (about 7-8 minutes)
Add ground turkey and use a whisk to separate the meat into small pieces until cooked through (skip this step if you want a vegetarian soup)
Add the diced tomatoes, vegetable broth and quinoa, bring to a boil
Reduce heat and cover, simmer for 15 minutes
Add the zucchini, peas, salt, basil, parsley and additional tbsp of balsamic vinegar, simmer another 3-4 minutes
Adjust seasoning as desired and enjoy while hot!
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