What I changed:
left out the celery because I didn't have any
replaced kale with spring mixed green mix
replaced whole peeled tomato with crushed tomato
Source: Abra's Kitchen | Serves: | Time: ~1 hr
Ingredients
1 tbsp EVO
1 large onion, chopped
2 large #carrots, chopped
3 cloves garlic, chopped
2 tsp turmeric powder
1 tsp sea salt
1/4 tsp ground black pepper
1/2 tsp dried oregano
2 bay leaves
1 medium sweet potato, peeled and chopped
1/2 small red #cabbage, chopped
4 cups vegetable broth (homemade to reduce sodium)
28 oz can crushed tomatoes
2 cups water
3/4 cup #quinoa
1 15-oz can #chickpeas (garbonzo #beans)
3 cups spring green mix
Lemon juice, for serving
Instructions
In a large soup pot over medium heat saute onion, garlic, and carrot in olive oil for 5 minutes.
Add turmeric, sea salt, black pepper, oregano, bay leaves, sweet potato, and red cabbage. Saute for 2 minutes.
Add vegetable broth, tomato, and water, stir well. Add quinoa, bring to a boil, reduce heat and simmer for 25 minutes.
Add chickpeas, simmer for 5 more minutes.
Finish with 2 tbsp of lemon juice and greens and serve.